MadCookery

There are two dishes that I love to make with fresh corn: creamed corn and southwestern style corn. As spring is here and fresh corn is started to show at the market I decided to try combining the two. Its not an overall original dish, but with its subtle heat juxtaposed with the sweetness of the fresh corn, it is incredible as a side or a main course.

Ingredients:

• 4 ears of corn
• 1/2 onion, diced
• 3 cloves of garlic
• 1 small red pepper
• 1 medium Anaheim pepper
• 1/8 cup cream
• 1 tbls butter
• 2 tsp Chipotle powder
• 1 tsp Cayenne pepper powder
• 1 tbls olive oil
• Salt and Pepper to taste

Steps:

1.  roast the red and Anaheim pepper, seed, remove roasted skins, and dice
2. remove kernels and milk from the ears of corn
3. Heat olive oil over medium heat until hot
4. Saute diced onions until translucent
5. Either finely mince or press garlic and add to pan
6. Cook until you can just start to smell the garlic, about 30 seconds. Do not let garlic burn
7. Add corn and corn milk and stir well
8. Add Chipotle and Cayenne pepper powder
9. Cook on medium heat for 10 minutes, stirring often
10. Add diced roasted red and Anaheim peppers
11. Stir in butter and stir until melted
12. Add cream, stir well and let cook on medium until cream reduced and mixture is thick (about 10 minutes)
13. Salt and pepper to taste

Serve immediately