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Ancho Cream Corn

Here's how you make Ancho Cream Corn
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  • Servings: 5
  • Prep: 30m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 large dried Ancho Chili, stem and seeds removed
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, peeled and minced
  • 5 cups whole kernel corn (fresh or frozen)
  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 1/4 teaspoon ground cumin (or more to taste)
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1 tablespoon fresh lime juice
  • Salt and black pepper, to taste
  • Cotija cheese, crumbled (for garnish-optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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