Ingredients
-
2 tablespoons sour cream
-
1/2 cup heavy cream or 1/2 cup whipping cream
-
1 tablespoon vegetable oil
-
1/2 cup red onion (diced into 1/4 inch dice)
-
1 cup zucchini (diced into 1/4 inch dice)
-
2 cups corn kernels, fresh-cut is best
-
salt
-
1 tablespoon fresh chives (1 inch pieces)
-
1 1/2-2 teaspoons chipotle chiles in adobo, pureed
Instructions
- Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
- Set aside.
- In a large saute pan over medium-high heat, heat oil.
- Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
- Add Chipotle Cream and cook until just thickened and coating corn.
- Season liberally with salt to taste.
- Garnish with chives.