Creamed Corn with Chipotle Chilies

Wow, if you like heat, this is your side dish! The flavor was so rich. And just opening the can of chipotles in adobo sauce made my mouth water. I’ll make this again and again.


3 cups fresh or frozen corn

2 Tbs unsalted butter
1/2 white onion, finely diced
2 chipotle chiles in adobo sauce, seeded and minced, plus 1 tsp adobo sauce
1 tsp dried Mexican oregano
1/2 tsp sugar
1/2 cup water
Kosher salt to taste
Freshly ground black pepper to taste
3/4 cup heavy cream


In large sauté pan over medium heat, melt butter. Add onion and sauté until soft and translucent, 5 to 6 minutes. Add the chipotle chiles , adobo sauce, corn kernels, oregano, and sugar. Pour in the water and add a generous pinch each of salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and cook, stirring occasionally, until corn is tender but still has a bit of crunch, about 10 minutes. Uncover and cook until the water has evaporated, 2 to 3 minutes.

Add the cream to the pan, raise the heat to medium-low and cook until the liquid is thick enough to coat the back of a spoon, 2-3 minutes. Taste and adjust the seasonings. Transfer corn to a warm bowl and serve immediately.

Serves 6

Derived from Williams-Sonoma

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