Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chipotle Creamed Corn




Source of Recipe


Kathy Casey Food Studios®


List of Ingredients




Chipotle Cream:

- 2 tablespoons sour cream
- ½ cup heavy or whipping cream
- 1½ to 2 teaspoons pureed chipotle chiles in adobo*
- 1 tablespoon vegetable oil
- ½ cup ¼-inch-diced red onion
- 1 cup ¼-inch-diced zucchini
- 2 cups fresh-cut corn kernels
- Salt to taste
- 1 tablespoon 1-inch pieces fresh chives

Recipe



1. Prepare Chipotle Cream first. In a small bowl, whisk together the sour cream, cream and pureed chipotle. Set aside.

2. In a large sauté pan over medium-high heat, heat oil. Add onion, zucchini and corn; sauté until half done, about 2 to 3 minutes. Add Chipotle Cream and cook until just thickened and coating corn. Season liberally with salt to taste. Garnish with chives.

* Puree canned chipotle chiles in adobo. Freeze remaining puree for another use.