A warm and comforting side dish featuring sweet corn kernels cooked in a creamy, spiced sauce. Perfect for adding a flavorful touch to any meal.
Ingredients:
- 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)
- 1/2 cup heavy cream or half-and-half
- 4 cups frozen or fresh corn kernels
- 1/4 cup chopped fresh cilantro or parsley
- Salt and black pepper to taste
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 Spices:
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Create the Creamy Sauce:
- Pour in the heavy cream or half-and-half and bring to a simmer.
- Reduce the heat to low, and let the sauce thicken slightly, about 2-3 minutes.
- Add the Corn:
- Add the corn kernels to the skillet and stir to combine.
- Cook until the corn is heated through and tender, about 5-7 minutes.
- Season and Finish:
- Season with salt and black pepper to taste.
- Stir in the chopped cilantro or parsley just before serving.
- Serve:
- Serve the creamy spiced corn hot as a side dish.
Notes:
- For a vegan version, substitute the butter with a plant-based butter alternative and the heavy cream with coconut cream or cashew cream.
- If you would like to thicken the sauce further, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and add that mixture to the sauce while simmering.
- Fresh corn on the cob can be used. Simply cut the kernels off the cob.
- Add a squeeze of lime juice for a bright, tangy flavor.