This recipe transforms simple corn into a flavorful and comforting side dish. The combination of creamy richness and warm spices makes it perfect for any occasion, from casual weeknight dinners to festive gatherings.
Ingredients:
- 4 cups fresh or frozen corn kernels (if frozen, thaw and drain)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese (optional)
- 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)
Instructions:
- Sauté the Aromatics:
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add Corn and Spices:
- Add the corn kernels to the skillet.
- Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Season with salt and pepper.
- Cook for 5-7 minutes, stirring occasionally, until the corn is heated through.
- Create the Creamy Sauce:
- Pour in the heavy cream or half-and-half.
- If desired, stir in the grated Parmesan cheese.
- Reduce the heat to low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
- Stir frequently to prevent the cream from scorching.
- Finish and Serve:
- Taste and adjust the seasoning as needed.
- Remove from heat and stir in the chopped cilantro or parsley.
- Transfer the creamy spiced corn to a serving dish.
- Serve hot and enjoy!
Optional additions/Variations:
- Add a squeeze of lime juice for a touch of acidity.
- For a richer flavor, use whole milk instead of half and half.
- Add some diced bell peppers with the onion for extra vegetable content.
- Use a different type of cheese, like cheddar or cotija.
- For a sweeter corn, add a teaspoon of sugar to the cream mixture.