Creamed Corn with Chives and Chiles Recipe

Name: Creamed Corn with Chives and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 cup Spanish onion, finely diced; 1/4 cup red bell pepper, finely diced; 3 garlic cloves, crushed and peeled; 1 teaspoon thyme leaves; 1 teaspoon rosemary leaves; 1/2 teaspoon cayenne pepper; 1 lemon; 1 cup chicken stock; 4 cups corn kernels; 1 cup heavy cream; 4 ounces cream cheese; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1/2 cup mild cheddar cheese, shredded; 2 tablespoons scallions, thinly sliced; 3 tablespoons mild red chile pepper, thinly sliced; 2 tablespoons chives

Servings: persons

4 tablespoons unsalted butter
1/2 cup Spanish onion, finely diced
1/4 cup red bell pepper, finely diced
3 garlic cloves, crushed and peeled
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
1/2 teaspoon cayenne pepper
1 lemon
1 cup chicken stock
4 cups corn kernels
1 cup heavy cream
4 ounces cream cheese
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup mild cheddar cheese, shredded
2 tablespoons scallions, thinly sliced
3 tablespoons mild red chile pepper, thinly sliced
2 tablespoons chives

1
Cut 2 tablespoons of the butter into 1/2-inch cubes and refrigerate.
2
Heat the remaining 2 tablespoons butter in a medium saucepan over medium heat until it crackles.
3
Add the onion, bell peppers, garlic, thyme, rosemary, and cayenne and cook, stirring occasionally, until the onion is just translucent, 3 to 4 minutes.
4
Add the lemon juice, raise the heat to medium, and cook until most of the liquid has evaporated, about 1 minute.
5
Add the chicken stock, bring to a boil, and cook until reduced by half.
6
Add the corn kernels, bring to a simmer, and cook until tender, about 5 minutes.
7
Meanwhile, bring the cream just to a boil in a small saucepan.
8
Add the cream cheese and whisk gently until melted and smooth.
9
Add the cream mixture to the corn and stir gently until thoroughly incorporated, then simmer very gently for 3 to 4 minutes, stirring constantly.
10
Season with salt and white pepper to taste, then swirl in the cubed butter piece by piece until incorporated.
11
Stir in the shredded cheese.
12
Remove from the heat and stir in the scallions, chile, and chives.
13
Add more lemon juice and/or salt and pepper to taste and serve.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 cup Spanish onion, finely diced, 1/4 cup red bell pepper, finely diced, 3 garlic cloves, crushed and peeled, and more.

Yes, Creamed Corn with Chives and Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Corn with Chives and Chiles

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