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posted: 8/20/2012 12:20 PM

Spicy 'Creamed' Corn

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  • Sara Moulton took a tip from her chef friend and used pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn side dish.

      Sara Moulton took a tip from her chef friend and used pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn side dish.
    Associated Press

  • Sara Moulton uses pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn side dish.

      Sara Moulton uses pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn side dish.
    Associated Press

  • Sara Moulton took a tip from a chef friend and used pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn side dish. Caramelized onions add great depth of flavor, while the chili's heat and lime juice's acidity balance the sweetness of the corn.

      Sara Moulton took a tip from a chef friend and used pureed corn to achieve a silky richness without any additional fat in this spicy creamed corn side dish. Caramelized onions add great depth of flavor, while the chili's heat and lime juice's acidity balance the sweetness of the corn.
    Associated Press

  • Sara Moulton stars on PBS's "Sara's Weeknight Meals."

      Sara Moulton stars on PBS's "Sara's Weeknight Meals."
    Associated Press/Silver Plume Productions

 

10-12 ears fresh corn, husked

¾ cup chicken broth, vegetable broth or water, divided

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2 tablespoons grapeseed oil or olive oil

1 medium yellow onion, finely chopped (about 1 cup)

Salt

1 serrano chili, seeds and ribs discarded if desired, minced (about 1 tablespoon)

1-2 tablespoons fresh lime juice or lemon juice, to taste

1 tablespoon shredded fresh basil or chopped fresh cilantro

Ground black pepper

Carefully cut the kernels off the ears of corn. To do this, one at a time stand each ear on its wide end and use a serrated knife to saw down the length of the cob. You should have about 6 cups of kernels.

In a blender, combine 1 cup of the kernels and ½ cup of the broth. Purée until smooth. Set aside.

In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally, until golden, about 8 minutes. Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes. Add the chili and pureed corn, then bring the mixture to a simmer and cook for 2 minutes.

Stir in the remaining chicken broth, the lime juice and basil. Season with salt and pepper, then simmer for another minute.

Serves six.

Nutrition values per serving: 220 calories, 9 g fat (0.5 g saturated), 36 g carbohydrates, 4 g fiber, 8 g protein, 0 cholesterol; 150 mg sodium.

Sara Moulton for The Associated Press

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