Roasted Corn, Lime and Cilantro Creamy Succotash (Dairy Goodness.ca)

By Tiller

Ingredients

• 2 cups (500 mL) corn kernels, thawed if frozen
• 2 Tbs (30 mL) butter, divided
• 1/2 cup (125 mL) diced red onion
• 1 tsp (5 mL) chopped garlic
• 1 sweet red pepper, diced
• 2 tomatoes, diced
• 1 avocado, diced
• 1/4 cup (50 mL) tequila
• 1 cup (250 mL) 35% Whipping Cream
• 2 Tbs (30 mL) chopped cilantro
• 2 Tbs (30 mL) slivered basil
• pinch chili flakes
• Salt and freshly ground black pepper
• 1

Preparation

Step 1

1. Preheat broiler. On a baking sheet, toss corn with 1 tbsp (15 mL) melted
butter. Broil 5 minutes or until corn begins to blacken; stirring twice. Set
aside.
In large skillet, over medium heat, melt remaining butter. Add
onion, garlic and peppers; sauté for 3 minutes or until vegetables soften.
Stir in corn, tomatoes and avocado; sauté 2 minutes. Stir in tequila and
sauté for 3 minutes or until most of the liquid has evaporated. Add cream
and bring to a simmer. Reduce heat and simmer, stirring often, for about 5
minutes, until sauce is slightly thickened. Stir in cilantro, basil, chili
flakes and season to taste with salt and pepper. Serve with Crispy Chili and
Panko Crusted Scallops.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1851
Calories From Fat: 1231
Total Fat: 141.5g
Cholesterol: 387.1mg
Sodium: 941.7mg
Potassium: 3143.1mg
Carbohydrates: 115.4g
Fiber: 31.2g
Sugar: 24.3g
Protein: 23.2g