This creamy spiced corn recipe is a flavorful and comforting side dish, perfect for barbecues, potlucks, or a simple weeknight meal. The combination of sweet corn, rich cream, and warm spices creates a delightful balance of flavors.
Ingredients:
- 4 cups fresh or frozen corn kernels (if frozen, thaw and drain)
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley (for garnish)
- 1 tablespoon lime juice (optional)
Instructions:
- Sauté the Aromatics:
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Spice it Up:
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Cook for about 30 seconds, stirring constantly, to bloom the spices.
- Add the Corn:
- Add the corn kernels to the skillet and stir to coat them with the spice mixture.
- Cook for 5-7 minutes, or until the corn is heated through.
- Make it Creamy:
- Pour in the heavy cream or half-and-half and bring to a simmer.
- Reduce the heat to low and cook for 3-5 minutes, or until the sauce has thickened slightly.
- Add the optional lime juice.
- Season and Garnish:
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and stir in the chopped cilantro or parsley.
- Serve hot.
Optional additions:
- For a cheesy twist, stir in 1/2 cup of shredded cheddar or Monterey Jack cheese before serving.
- Add a diced jalapeno with the onion for extra heat.
- Add some chopped red bell pepper with the onion for extra color and flavor.