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What to do with late-season corn when you’re suffering from corn fatigue? Grind it up and make a great base for some slow-cooked meat!

Gluten-free, vegetarian

 

Creamed Corn with Chipotle Oil

4 ears corn, 3 – 4 cups kernels
2 Tbsp. ghee or butter
2 cloves garlic
1/2 can coconut milk
Kosher salt
2 tsp. adobo sauce
2 Tbsp. avocado oil

Strip the corn from the cob. Add to a pot with the ghee and cook over medium heat until beginning to brown. While the corn is cooking, peel and smash the garlic.

When the corn is browned in spots, add the garlic, 2 big pinches salt and the coconut milk and kick the heat down – simmer 10 minutes.

While the corn is cooking, blend the adobo sauce and avocado oil together.

Drizzle over the corn and serve.

Serves 3 – 4 and makes the perfect foil for last week’s short ribs.