Chipotle Creamed Corn Recipes

Steps:

• Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
• Set aside.
• In a large saute pan over medium-high heat, heat oil.
• Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
• Add Chipotle Cream and cook until just thickened and coating corn.
• Season liberally with salt to taste.
• Garnish with chives.

Steps:

• Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
• Serve with remaining butter.

Steps:

• Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

Steps:

• In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
• Add in tomatoes with juice; cook for 2 minutes.
• Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
• Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
• Reduce heat and simmer for about 25 minutes, stirring occasionally.
• Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
• Ladle into serving bowls.

Steps:

• Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
• Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
• Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
• Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
• When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese's oils may separate).
• Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.