Creamless Creamed Corn
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 8ears of fresh, ripe, sweet corn
- 1tablespoon extra-virgin olive oil or 1 tablespoon butter
- 1jalapeño pepper, seeded and chopped fine
- ½sweet onion, chopped fine
- ½red bell pepper, finely diced
- 1small bunch cilantro, chopped medium fine
- Coarse sea salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
151 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 5 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
With a device called the Lee's Corn Cutter, remove the guard, place each ear of corn horizontally over a bowl and scrape the kernels. Set aside.
- Step 2
Place the oil or melt the butter in a small sauté pan and sweat the jalapeño, onion and bell pepper. Add the corn and its milk. When about half the milk has boiled away, add the cilantro, salt and pepper and set aside until ready to serve.
Tip
- Instead of using raw kernels, the corn can be roasted as in the Corn Con Cotija recipe and then cut from the cobs. Add it to the sweated vegetables and proceed as in Step 2.
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