I seem to be stuck in a Mexico state of mind (no bad thing). Trying to combat the drabness of winter and bring a bit of sunshine into my life (one way or another). Looked in the fridge and found a few ears of corn (which I normally just zap in the microwave for three minutes and eat with a sprinkling of my Mexican Tajin spice and butter). But I remembered my friend Lynne once serving Mexican-style corn, and a successful attempt months ago to recreate it. Not sure if I remembered it right but it certainly tasted good.
Mexican Creamed Corn
4 ears of corn (slice off the corn as close to the husk as possible)
a knob of butter
A small onion, finely chopped
1 green chili, seeded and chopped
Juice of 1 lime
1/4 cup sour cream (regular or light) or Mexican crema (if you are lucky enough to find it!) or cream cheese (for a richer taste)
Melt the butter in a saucepan and fry the onion till soft and translucent (4-5 minutes). Add the corn and continue cooking for an additional 4-5 minutes until they are just tender. Add the chili, lime and sour cream. Turn off the heat and stir till mixed through.
Season with salt to taste and garnish with chopped spring onions and Tajin.
Serves 3-4 as a side dish.
Any suggested variations?
