Spiced Creamed Corn
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“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
Ingredients
- 3 cups fresh corn kernels
- 2 dried chiles de árbol or ¼ tsp. cayenne pepper, plus more crushed for serving
- ½ teaspoon kosher salt, plus more
- 2 tablespoons crème fraîche
Recipe Preparation
Bring corn, cream, 2 chiles, and ½ tsp. salt to a boil in a large saucepan. Reduce heat and simmer, stirring often and mashing lightly to break up some kernels, until corn is tender and cream thickens, 15–20 minutes. Remove from heat; discard chiles. Fold in crème fraîche. Season creamed corn with salt and top with crushed chiles.
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