Wednesday, January 15, 2014

Cilantro Creamed Corn


I love creamed corn. Hey, truth be told, I love corn in almost any way. And what's not to love? It's so crunchy, sweet and delicious.. especially in a cream sauce. It's a good thing we don't have creamed corn to buy here, or I'd be in trouble...

I made a rather unorthodox version for Thanksgiving this year. I didn't mean for it to have so many ingredients - I was actually aiming for just corn, chili, cilantro (fresh coriander) and cream but I forgot to buy chili and it went downhill from there. But it turned out very well, so I  quickly tried to write down the recipe - I definitely want to make this again.

Cilantro Creamed Corn
serves 8 as a small side dish

500 g corn (mine was frozen)
1 tbsp butter
2 tbsp cream
100 ml crème fraîche
2 tbsp flour
100 ml milk
salt, pepper
1/2 tsp cumin
1/2 tsp ancho chilli powder
1/4 tsp coriander, ground
large bunch of cilantro (fresh coriander), chopped

Start by frying the corn in butter on fairly high heat, for about ten minutes. It should start to smell a little like popcorn. Add the cream and crème fraîche and cook on medium heat. At this point, my sauce split a little, so I added flour, then milk, to make it creamy again. Season with salt, pepper, a little cumin, chili and coriander. Keep cooking on low heat or serve right away - depending on how well you've timed your meal - but just before serving, stir in the fresh coriander/cilantro.


Åsa said...

Mmmmm!Det där skulle en kunna äta morgon, middag, kväll. Låter hur gott som helst. Äter inte så mkt majs alls nu för tiden.Men en dag ska jag försöka återskapa Kenny Rogers Roasters godaste corn muffin...

Fröken Dill said...

Sounds like a delicious seasoning!