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
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.
Serves 6
Find it online: https://vanillaqueen.com/spicy-creamed-corn/