As I see my summer about to end, I am reminded about how lucky I have been to spend so much time in my kitchen over the past couple months. I have had the chance to learn (through trial and error) more about my photography and my cooking. I am beginning to rely less on looking up five to ten recipes (which is how I usually gather ideas) and more on walking into the kitchen with an idea and a pantry full of ingredients. This is truly an awesome way to cook.
This corn dish is a product of that knowledge. I really enjoy the traditional “cream corn” but I didn’t have heavy cream and I wasn’t really looking for a tradition type dish. I cheated with sour cream.
The dish has a bit of tang from the lime, a bit of heat from the red pepper, and then a nice creamy texture from sour cream that is stirred into the final product. I served this as a side but I may go back and toss black beans into the mix to make a whole meal.
- 2 cup corn kernels
- 2 tablespoon jalapenos
- 1 tablespoon organic cultured butter
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- 1 clove garlic
- pinch red pepper flakes
- ¼ cup cilantro
- 1 tablespoon sour cream
- Over medium heat, melt butter and add in jalapenos and garlic. Saute for one minute and add in corn kernels. Stirring occasionally, continue to cook corn for 7-8 minutes until the kernels begin to cook through. Pour in lime juice, lime zest, red pepper, and cilantro- continue to cook for another 4-5 minutes until corn is cooked through.
- Pull corn off heat and stir in sour cream, taste, and adjust for your taste with salt and pepper. To serve, sprinkle fresh cilantro on top.