This was the side dish for last night’s dinner, but I could have eaten this as my meal and been very happy and satiated. While contemplating dinner I had to consider a few things. What did we have the last few nights? Thai curry and spaghetti casserole. What kind of food is appropriate for the weather? It’s cool, but not quite soup or chili weather yet. How much time do I want to spend? An hour tops. Should I make something that is left-over friendly? Yes! Always yes. After carefully considering all of these issues, I chose a Mexican style chipotle chicken and creamed corn.
The chicken was delicious, and served double duty in chicken tacos the following night. However, the creamed corn was the star of this meal in my opinion. I used canned whole kernel corn instead of corn cut fresh from the cob because I am lazy. It still turned out great. The preparation and total cooking time are minimal. Using canned instead of fresh corn makes it even quicker. I really liked the combination of whole kernels and creamy corn puree. The contrasting textures are wonderful. This side probably serves 4-5, but is great re-heated and would easily double, so go ahead and make a double batch. It is that good.
Creamed Corn with Cilantro and Scallions (epicurious.com)
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped scallions (about 6 large)
- 12 ears corn, kernels cut from cobs (or about 3 cups canned and drained)
- 2/3 cup heavy cream
- 2 teaspoons cornstarch
- 1 large garlic clove
- 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
- 1 cup cilantro sprigs
- Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
- Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
- Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.