Creamed Corn with Green Chili

This creamed corn is not your usual recipe that you will find on the web. Most creamed corn recipes are full of cream, butter and cheese- which makes sense since it is called, “Creamed Corn”! I have adapted this recipe from my sister-in-law who learnt this many moons ago in Mumbai. I think the original recipe did call for cooking the corn in cream and adding butter at the end. Over the years I have used whole milk and reduced fat milk. I find that cooking the corn in reduced fat milk works just fine, as long as you put plenty of milk and let it cook and reduce on a low flame for a while. The corn drinks up the creamy goodness of the milk and you are left with a delicious dish. Of course adding the serrano chili helps as well. It gives the dish a fresh, grassy and spicy flavor. I was using yellow or white corn but recently discovered the roasted corn from Trader Joes! The smokiness of the roasted corn works beautifully with the other flavors. Of course if you can’t find the roasted corn, regular corn works really well. In the summer I use fresh corn and the flavor is out of this world!

• 2 cups frozen roasted corn (regular corn will do as well)
• 1 cup milk (whole milk, 2% or 1% will do-depending on how rich you like the dish!)
• 1 serrano chili, chopped and deseeded if you don’t want the dish too spicy
• 1 teaspoon salt

In a 10-inch skillet add the corn, milk, chili and salt. Bring to a boil and lower the heat to a medium low. Cook while stirring occasionally for at least 20 minutes. The milk should begin to evaporate and corn looks tender and creamy. Adjust seasoning and serve.