Ancho Cream Corn
Recipe: #20355
July 26, 2015
Categories: Side Dishes, Cheese, Corn, Southwest, Picnic, Gluten-Free, No Eggs, Vegetarian Frozen Vegetables, Cream Cheese, Butter/Margarine, Kosher Dairy, more
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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