Newton
Sep 17, 20181 min
This slightly Mexican side dish is naturally sweet from the fresh corn. It's easy to make and customize to your own level of spice. Serve it alongside a plate of Green Chile Chicken Enchiladas, as the base of a Cast Iron Pan-Seared Steak, spice up the traditional Thanksgiving Dinner, or thin it just a bit and serve it as a soup.
Remember what I always say, a recipe is just guidance, not a rule. Tweak it to fit your palate or your menu, and above all, enjoy!
Ingredients:
4 T Butter
1 T Minced Garlic
2 C Heavy Cream
¼ C Red Bell Pepper, diced small
½ Poblano or 1 Jalapeño Pepper
¼ C Red Onion, diced small
1 t Kosher Salt
1 t Black Pepper
3 C Fresh Corn, shucked & kernels removed (about 4-5 ears)
¼ C Grated Parmesan Cheese
1 C Cilantro, chopped
1 t Paprika
1 t Chili Powder
Instructions:
In large sauté or Cast Iron skillet over medium-high heat, add Butter and melt.
Add Minced Garlic and simmer for about 1 minute.
Add Heavy Cream and simmer for about 3 minutes, stirring occasionally.
Add Red Bell Pepper, Poblano or Jalapeños, & Red Onion and return to a simmer.
Add Kosher Salt & Pepper and stir. Simmer for about 3 minutes.
Add Corn and stir gently.
Add Grated Parmesan and stir. Simmer for about 2 minutes.
Add Cilantro, stir.
Simmer for an additional 2-3 minutes.
Sprinkle with Paprika & Chili Powder. Stir to incorporate or mix gently, whichever you prefer.