Spicy "creamed" Corn (dairy-free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 -12 ears fresh corn, husked
• 3/4 cup chicken broth or 3/4 cup vegetable broth or 3/4 cup water, divided
• 2 tablespoons grapeseed oil or 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 serrano chili, minced (about 1 tbl)
• 1 -2 tablespoon fresh lime juice or 1 -2 tablespoon lemon juice, to taste
• 1 tablespoon shredded fresh basil (or other herbs) or 1 tablespoon chopped fresh cilantro (or other herbs)
• salt
• ground black pepper

Recipe

• 1 carefully cut the kernels off the ears, sawing down with a serrated knife. you should have about 6 cups kernels. remove seeds and ribs from chili, if you wish.
• 2 in a blender, combine 1 cup of the kernels and 1/2 cup of the broth. puree until smooth. set aside.
• 3 in a large skillet over medium, heat the oil. add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
• 4 add the remaining corn kernels and another pinch of salt. saute for 3 minutes.
• 5 add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
• 6 stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. season with salt and pepper and simmer for another minute.