Creamed corn with chilli and smoky paprika
- Preparation and cooking time
- Total time
- A little effort
- Serves 4-6 as a side
Skip to ingredients
- 4 large corn cobshusks removed and kernels cut from cobs
- 2 onionsfinely chopped
- 1 clove garliccrushed
- 1 red chilliseeded and finely chopped
- 25g butter
- oil rapeseed
- ½ tsp smoked paprika
- 250ml double cream
- to serve coriander
Nutrition: per serving
- kcal356
- fat29.2g
- carbs17.9g
- fibre2.6g
- protein4.2g
- salt0.5g
Method
step 1
Put the corn kernels, onions, garlic and chilli in a pan (with a lid), with the butter and 1 tbsp oil and cook over a very low heat for about 10 minutes, or until the onion is translucent and the corn is soft, but not browning. Stir in the paprika for a minute to toast.
step 2
Add in the cream with 200ml water, then bring to a gentle simmer before covering and cooking for 10 minutes. Lift off the lid and, using a stick blender, blitz roughly half of the corn in the pan. Bubble gently without the lid for roughly another 10 minutes, or until the corn is thick and creamy. Season well, particularly with salt and scatter with coriander to serve. Recipe by Q Grill
