I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Spicy Creamed Corn

photo-170

Adapted from a Recipe by Sara Moulton

Like other sweet veggies, corn and vanilla are a great match. You don’t need much, but the amount you add is the special ingredient that makes either fresh or frozen corn come alive. The pureed corn takes the place of cream and keeps the flavor bright and fresh.

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Spicy Creamed Corn

Ingredients

Scale

10 to 12 ears fresh corn, husked

3/4 cup chicken broth, vegetable broth or water, divided

2 tablespoons olive oil

1 medium yellow onion, finely chopped (about 1 cup)

Salt

1 serrano or jalapeno chili, seeds and ribs discarded if desired, minced about 1 tablespoon

1 teaspoon Rain’s Choice pure Vanilla Extract

1 to 2 tablespoons fresh lime juice or lemon juice, to taste

1 tablespoon shredded fresh basil or chopped fresh cilantro

Ground black pepper

Instructions

Carefully cut the kernels off the ears of corn. To do this, one at a time stand each ear on its wide end and use a serrated knife to saw down the length of the cob. You should have about 6 cups of kernels.

In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.

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. Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes. Add the chili and pureed corn, then bring the mixture to a simmer and cook for 2 minutes.

Stir in the remaining 1/4 cup of chicken broth, the vanilla, lime juice and basil. Season with salt and pepper, then simmer for another minute.

Notes

Serves 6

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Patricia Rain
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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