Featured Recipe
Tex-Mex Creamed Corn Twist
By Kate
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Creamed corn infused with smoky chipotle powder and sweet corn kernels. Blended half the corn with coconut cream for a tropical twist. Simmered with sautéed red onion, poblano pepper, and fresh tomato pulp. Finished with lime zest and chopped cilantro. Serve hot for a vibrant side or a bold entrée. Grain-free, egg-free, nut-free. Adapts well with canned corn and can swap poblano for green bell. Uses visual caramelization cues and bubbling for heat control. Herb garnish adds fresh brightness to the rich base. A tactile and aromatic experience marked by slow softening and gentle caramel notes on the aromatics.
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Prep:
25 min
Cook:
30 min
Total:
55 min
Serves:
4 servings
Tex-Mex
vegetarian
side dish
quick recipe
Introduction
Creamed corn with a Tex-Mex soul. But not the usual heavy cream sludge. Use coconut cream or full milk to lighten and introduce subtler fat notes. Spice? Chipotle powder, smoky and proactive. Veg to sauté? Red onion for sweetness, poblano instead of red peppers for a mild kick, something different and dynamic. Tomato pulp for fresh acidity, never chunks, discard skin—fibrous and bitter. Slow, steady heat coaxing sugars out, aromatics softening, butter melting into a golden pool. Don’t rush. Watch for subtle signs: onions turning translucent with amber edges, corn kernels plumping and softening without losing shape. Finish off with lime zest and cilantro for that fresh pop. Serve beside ribs or as an unassuming star on its own. Reliable, no-fail, quick to adapt.
Ingredients
About the ingredients
Frozen corn defrosted or fresh; always pat dry to prevent watery texture in final dish. Coconut cream adds rich creaminess without dairy heaviness; substitute heavy cream or whole milk if unavailable. Poblano peppers bring a smoky mild heat that complements chipotle powder—feel free to swap poblano for anaheim or green bell for less heat. Butter essential here for flavor build and mouthfeel; can substitute with ghee or neutral oil if dairy-free. Fresh tomato pulp is key for brightness—avoid canned as it shifts texture and flavor. Herbs at finish must be fresh—cilantro is classic, but basil or parsley can refresh palate. Lime zest adds aromatic lift; use sparingly.
Method
Technique Tips
Start by pureeing half the corn with chosen cream to get a rich, creamy base. Avoid adding too much liquid; texture is crucial. Grating tomato pulp instead of chopping removes skin bits that can disrupt smooth mouthfeel. While sautéing onion and pepper, watch edges—amber hints mean sugars caramelizing for depth. Blooming spices in hot butter activates flavor compounds—don’t skip. Covering pan traps steam for gentle, even corn cooking; timing varies with freshness of corn—soft but not mushy is goal. Adding creamed corn and boiling briefly concentrates flavor and thickens sauce. Stir often to prevent sticking or scorching. Finishing with herbs and lime zest brightens a rich dish. Season carefully—too much salt early can toughen corn, better at end. Serve soon for best texture, leftovers thicken and lose vibrancy.
Chef's Notes
- 💡 Blend half the corn to create a creamy base. Don't add too much liquid; texture should coat spoon. Watch for that creamy, velvety finish.
- 💡 Grate tomato pulp instead of chopping; skin can mess up texture. Discard skins, keep it fresh. Pulp captures sweet flavor, adds moisture to the mix.
- 💡 Sauté butter with veggies on medium-low, golden edges on onions show progress. Browning butter should be nutty, not burnt. Watch closely; timing is everything.
- 💡 Cover pan when steaming corn. Traps heat; helps cook gently. Listen for bubbling sounds—indicates moisture. Corn should be tender but not mushy.
- 💡 Fold in creamed corn mix when corn is ready. Increase heat slightly to thicken—watch for bubbling. Stir often to prevent sticking.
