Ancho Cream Corn

5
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"A great side for Texas BBQ. If using corn on the cob, you need about 8 ears, shucked and corn cut off the cob."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (457.7 g)
  • Calories 533.1
  • Total Fat - 34.3 g
  • Saturated Fat - 20 g
  • Cholesterol - 102.8 mg
  • Sodium - 811.9 mg
  • Total Carbohydrate - 54.4 g
  • Dietary Fiber - 9.5 g
  • Sugars - 2 g
  • Protein - 11.6 g
  • Calcium - 100.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 33.6 mg
  • Thiamin - 0.1 mg

Step 1

In 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 2

In a large skillet on medium-;ow heat, melt the butter. Add garlic and cook 1 minute.

Step 3

Add the corn, cream, cream cheese, cumin, cayenne and diced ancho chili. Cook 15 minutes, stirring occasionally.

Step 4

Add lime juice. Season with salt and pepper.

Step 5

Serve with Cotija cheese sprinkled on top, if desired.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Made this creamed corn tonight and it was a hit! I love ancho chilies as they impart such a wonderful flavor to a dish, but no real heat. We also loved the addition of the cream cheese along with the cream. Will be making this dish again soon. Nancy : )

(1 Sep 2015)

elmotoo

I love this!! I love ancho because it has loads of flavor & not just heat. This is delicious! Thanks, Mike. Made for CQ '15, Munching Minions. (I edited my name so Beth & elmotoo SHOULD show up)

review by:
(30 Aug 2015)