ancho cream corn
A great side for Texas BBQ. If using corn on the cob, you need about 8 ears, shucked and corn cut off the cob.
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 large dried ancho chili, stem and seeds removed
- 4 tablespoons unsalted butter
- 2 cloves garlic, peeled and minced
- 5 cups whole kernel corn, fresh or frozen
- 1 cup heavy cream
- 4 ounces cream cheese
- 1/4 teaspoon ground cumin (or more to taste)
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh lime juice
- - salt and pepper, to taste
- - cotija cheese, crumbled (for garnish-optional)
How To Make ancho cream corn
-
Step 1In a dry skillet heated on high, toast the ancho chili on each side for about 10 seconds or until it begins to puff. Fill the skillet with enough water to cover chili, bring to a boil and turn off heat. Let chili soak until soft, about 30 minutes. Discard water and dice chili.
-
Step 2In a large skillet on medium-low heat, melt the butter. Add garlic and cook 1 minute.
-
Step 3Add the corn, cream, cream cheese, cumin, cayenne and diced ancho chili. Cook 15 minutes, stirring occasionally.
-
Step 4Add lime juice. Season with salt and pepper. Serve with Cotija cheese sprinkled on top, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes