Ingredients and Weight:
- Fresh corn kernels (4 ears, about 4 cups)
- Heavy cream (1 cup)
- Milk (1/2 cup)
- Butter (1/4 cup)
- All-purpose flour (2 tablespoons)
- Ground cumin (1 teaspoon)
- Ground coriander (1 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Salt and pepper to taste
Salsa:
- Chopped red onion (1/2 cup)
- Chopped tomatoes (1 cup)
- Chopped jalapeño pepper (1/4 cup, seeded and minced)
- Chopped cilantro (1/4 cup)
- Lime juice (juice of 1 lime)
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Remove kernels from the corncobs and set aside.
- In a large skillet, melt the butter over medium heat. whisk in the flour, cumin, coriander, and paprika. Cook for 1 minute.
- Gradually whisk in the heavy cream and milk until smooth. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Add the corn kernels and salt and pepper to taste. Cook until heated through, about 2 minutes.
- For the salsa, combine the red onion, tomatoes, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper.
- Spoon the creamed corn into bowls and top with the salsa.
Nutritional Information:
- Calories: 300 per serving
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Sweet corn balanced by the spicy salsa
- Perfect for a summer barbecue or as a side dish
User Comments:
- "This creamed corn is the best I've ever had! The salsa gives it a perfect kick."
- "So easy to make and it's always a crowd-pleaser."
- "The combination of sweet corn and spicy salsa is genius."
- "I love that this recipe is customizable. I added some chopped avocado and it was delicious."
- "A great way to use up leftover corn on the cob."
Special Precautions and Tips:
- For a milder salsa, remove the seeds from the jalapeño pepper.
- If you don't have heavy cream, you can substitute milk or Greek yogurt.
- This dish can be made ahead of time and reheated before serving.
