Best Sauteed Corn With Chipotle Chiles And Thyme Recipes

Corn and Chipotle Ravioli Lasagna image

Provided by Marcela Valladolid

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup thinly sliced onions
2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed
1 teaspoon chopped fresh thyme
3 cloves garlic, minced
About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce
1 large zucchini, thinly sliced into rounds
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
Salt and freshly ground black pepper
One 22-ounce package frozen cheese ravioli, thawed
2 cups shredded Oaxaca cheese or mozzarella

Steps:

Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
Preheat the broiler to high.
For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
Broil until the top is browned and bubbly, about 8 minutes.

Southwest Corn, Chili, and Cumin Sauté image

Yield Makes 10 servings

Number Of Ingredients 12

3 medium poblano chilies* (about 9 ounces total)
1/4 cup (1/2 stick) butter
1 1/2 tablespoons cumin seeds
1 medium-size red onion, chopped
2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained
2 teaspoons dried oregano
1 teaspoon (or more) chopped canned chipotle chilies**
1 large bunch radishes, trimmed, sliced into rounds
3/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
Lime wedges (optional)

Steps:

Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.