Spicy Creamed Corn Crumble

By KDHarmon

Ingredients

• 3 3 3 tablespoons unsalted butter, melted, plus more for the baking dish
• 3 3 3 tablespoons unsalted butter, melted, plus more for the baking dish
• 3 3 3 tablespoons unsalted butter, melted, plus more for the baking dish
• 6 to 8 6 to 8 4 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
• 6 to 8 6 to 8 4 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
• 6 to 8 6 to 8 4 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
• 1 1/2 1 1/2 1/2 cups heavy cream
• 1 1/2 1 1/2 1/2 cups heavy cream
• 1 1/2 1 1/2 1/2 cups heavy cream
• 1/4 1/4 1/4 cup chopped pickled jalapenos
• 1/4 1/4 1/4 cup chopped pickled jalapenos
• 1/4 1/4 1/4 cup chopped pickled jalapenos
• 1 1 1 tablespoon sauce from canned chipotle in adobo
• 1 1 1 tablespoon sauce from canned chipotle in adobo
• 1 1 1 tablespoon sauce from canned chipotle in adobo
• 1/2 1/2 1/2 cup roughly chopped cilantro leaves
• 1/2 1/2 1/2 cup roughly chopped cilantro leaves
• 1/2 1/2 1/2 cup roughly chopped cilantro leaves
• Kosher salt
• Kosher salt
• Kosher salt
• 1 1 2 1/4 to tortilla chips (about 2 1/4 ounces; crushed to pea-size)
• 1 1 2 1/4 to tortilla chips (about 2 1/4 ounces; crushed to pea-size)
• 1 1 2 1/4 to tortilla chips (about 2 1/4 ounces; crushed to pea-size)
• 1/3 1/3 1/3 cup all-purpose flour
• 1/3 1/3 1/3 cup all-purpose flour
• 1/3 1/3 1/3 cup all-purpose flour
• 1/2 1/2 1/2 teaspoon sugar
• 1/2 1/2 1/2 teaspoon sugar
• 1/2 1/2 1/2 teaspoon sugar
• 1/2 1/2 2 1/4 crumbled Cotija cheese (about 2 1/4 ounces)
• 1/2 1/2 2 1/4 crumbled Cotija cheese (about 2 1/4 ounces)
• 1/2 1/2 2 1/4 crumbled Cotija cheese (about 2 1/4 ounces)
• Lime wedges, for serving
• Lime wedges, for serving
• Lime wedges, for serving

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.

Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.

Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.

Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.

Makes 6 servings.