Danny Kim
“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
Recipe information
Yield
4 Servings
Ingredients
3 cups fresh corn kernels
¾ heavy cream
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
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.
Nutrition Per Serving
Calories (kcal) 280 Fat (g) 21 Saturated Fat (g) 12 Cholesterol (mg) 70 Carbohydrates (g) 22 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 5 Sodium (mg) 330
