Ancho Cream Corn

By mirelsonp

Recipe source: A. Chef's Studio, St Augustine, FL; Adapted from "The Homesick Texan"

Ingredients

• 1 dried ancho chili, stem and seed removed
• 4 Tbsp. butter
• 2 cloves garlic, minced
• 4 green onions, sliced
• 5 cups fresh or frozen corn (about 8 cobs if fresh)
• 1 cup heavy cream
• 4 oz. cream cheese
• 1/4 tsp. cumin
• pinch of cayenne pepper
• 1 Tbsp. lime juice
• salt and pepper to taste
• Cotija cheese, crumbled for garnish (optional)

Preparation

Step 1

1. In a dry skillet heat on high (cast iron is good for this) toast the ancho chili on each side until it starts to puff, about 10 seconds. Fill the skillet with enough water to cover the chili, bring it to a boil and turn off the heat. Let the chili soak for about 30 minutes. Remove the chili, discard the water and dice the chili.

2. In a large skillet over medium low heat, melt the butter. Add garlic and green onions and cook for one minute. Add the corn, cream, cream cheese, spices and diced ancho chili. Cook stirring occasionally for 15 minutes, add lime juice. Taste for seasonings and adjust with salt and pepper. Transfer to serving bowl and top with Cotija cheese. Serve immediately.