Spicy Creamed Corn
- 10-12 ears fresh corn, husked
- 3/4 c chicken broth divided
- 2T grapeseed or olive oil
- 1 med yellow onion finely chopped (1 C)
- 1 serrano chili minced (1 T)1-2 T fresh lime juice or lemon juice
- 1 T shredded fresh basil or chopped cilantro
- Black pepper
- Carefully cut the kernels off the corn. place a small bowl upside down in a large bowl and cut it off. you should have about 6 cups of corn.
- In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree till smooth and set aside. In large skillet over med heat the oil. Add the onion and a pinch of salt, reduce the heat to moderate and cool, stirring occasionaly until golden, about 8 min. Add the remaining corn kernels and another pinch of salt. Suate 3 minutes.. Add the chili and pureed corn, then bring the mixture to a simmer and cook for 2 min.
- Stir in the remaining chicken broth, the lime juice, and basil. Season with salt and pepper then simmer for another minute.
- 220 cal
- 9 GM fat
corn, chicken broth, t, onion, serrano chili, t, black pepper
Taken from www.epicurious.com/recipes/member/views/spicy-creamed-corn-51183221 (may not work)