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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, Add a little zest to corn. So simple and tasty. My original review stated, Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again. We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this. Ingredients:
2 tablespoons sour cream |
1/2 cup heavy cream or 1/2 cup whipping cream |
1 1/2-2 teaspoons chipotle chiles in adobo, pureed |
1 tablespoon vegetable oil |
1/2 cup red onion (diced into 1/4 inch dice) |
1 cup zucchini (diced into 1/4 inch dice) |
2 cups corn kernels, fresh-cut is best |
salt |
1 tablespoon fresh chives (1 inch pieces) |
Directions:
1. Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
2. Set aside.
3. In a large saute pan over medium-high heat, heat oil.
4. Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
5. Add Chipotle Cream and cook until just thickened and coating corn.
6. Season liberally with salt to taste.
7. Garnish with chives.
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