SPICY "CREAMED" CORN (DAIRY-FREE)
Chef Sara Moulton was inspired by a corn soup thickened with pureed corn. From the local newspaper. This is also vegetarian if you use vegetable broth or water.
Provided by duonyte
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
- In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
- In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
- Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
- Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
- Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.
Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 0.8, Sodium 116.7, Carbohydrate 30.6, Fiber 4.4, Sugar 5.8, Protein 5.7
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