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I only like corn ON the cob. Chile creamed corn


This recipe is from the Heartwood cookery book that Mr Peter Price gave me.The restaurant is in Tulum in Mexico and looks absolutely fabulous, quite a few of the recipes require ingredients that are hard to get here but this goes with delicious slow cooked and then seared short ribs.
It’s a bit of a revelation because I only like corn ON the cob, I’ve always only liked corn ON the cob, corn off the cob reminds me of those jolly green giant tins of corn.
So imagine my surprise, not only is this off the cob but is blended to a purée, not promising I hear you say, well I can promise you it is bloody delicious!
Dial the chile up to your taste

creamed corn

4 ears corn
Zest of two limes 
Juice of 1 lime
1 tsp Maldon salt
Chile flakes
1 tsp butter per corn
1 jalapeño chilli
Sour cream
4tbs water
2 Serrano chillies

Get 4 individual sheets of foil large enough to wrap each corn.
Put an ear of corn in the middle of the foil. Spread the butter on each
Now share out the Chile flakes, lime zest, lime Juice and salt equally

Wrap the corn and either grill or roast in a hot oven until cooked and a little charred.

Leave the packets to cool.

Carefully unwrap the packages reserving all the juice.
Cut the kernels off the ears and transfer with the reserved juices to a blender, add the fresh chillies ( judge amount to your taste.)and the sour cream and water and purée until smooth and thick.

Transfer to a saucepan, warm through and season to taste.

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