Creamed Corn with Pickled Ginger and Cilantro

By TPMay

Ingredients

• 1 cup fresh creamed corn (approximately three cobs)
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 scallion sliced thin
• 1/4 lime (wedge)
• 1 tablespoon water (optional)
• 1 teaspoon pickled ginger, chopped
• 1 tablespoon chopped cilantro

Preparation

Step 1

Clean corn cobs. With the cob in your hand, run a pairing knife down each row of corn kernels and split them in half. Scrape the split kernels off the cob directly into a bowl. Make sure to scrape as much of the milk as you can.
Slice scallion and set aside and cut lime into wedges and set aside.
In a small sauce pan, add the corn, butter and salt on low to medium heat for one to two minutes maximum. Add scallions and pickled ginger and stir. If corn mixture seems a little thick due to the corn having more starch, than feel free to add water to thin out.
Put the corn mixture into the food processor to cream the corn.
Pour warm mixture into serving bowl and squeeze fresh lime. Add chopped cilantro on top.
Serves four