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ancho cream corn

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

A great side for Texas BBQ. If using corn on the cob, you need about 8 ears, shucked and corn cut off the cob.

yield 4 -6
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For ancho cream corn

  • 1 lg
    dried ancho chili, stem and seeds removed
  • 4 Tbsp
    unsalted butter
  • 2 clove
    garlic, peeled and minced
  • 5 c
    whole kernel corn, fresh or frozen
  • 1 c
    heavy cream
  • 4 oz
    cream cheese
  • 1/4 tsp
    ground cumin (or more to taste)
  • 1/8 tsp
    cayenne pepper
  • 1 Tbsp
    fresh lime juice
  • salt and pepper, to taste
  • cotija cheese, crumbled (for garnish-optional)

How To Make ancho cream corn

  • 1
    In a dry skillet heated on high, toast the ancho chili on each side for about 10 seconds or until it begins to puff. Fill the skillet with enough water to cover chili, bring to a boil and turn off heat. Let chili soak until soft, about 30 minutes. Discard water and dice chili.
  • 2
    In a large skillet on medium-low heat, melt the butter. Add garlic and cook 1 minute.
  • 3
    Add the corn, cream, cream cheese, cumin, cayenne and diced ancho chili. Cook 15 minutes, stirring occasionally.
  • 4
    Add lime juice. Season with salt and pepper. Serve with Cotija cheese sprinkled on top, if desired.
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