Spicy “Creamed” Corn

Ingredients

10 to 12 ears fresh corn, husked (or 6 cups frozen corn thawed)
¾ cup chicken broth, vegetable broth or water, divided
2 tablespoons Extravagonzo Red Chili Culinary Oil
1 medium yellow onion, finely chopped (about 1 cup)
Sea salt to taste
1 serrano chili, seeds and ribs discarded if desired, minced (about 1 tablespoon)*
1 tablespoon fresh lime juice or lemon juice
1 tablespoon shredded fresh basil or chopped fresh cilantro
Freshly ground black pepper

Instructions

Cut the kernels off the ears of corn by standing each ear on its wide end and using a serrated knife to saw down the length of the cob. Yield should be about 6 cups of kernels.
In a blender, combine 1 cup of the kernels and ½ cup of the broth (or water).
Purée until smooth. Set aside.
In a large skillet over medium, heat the Extravagonzo Red Chili Culinary 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.
Sauté for 3 minutes.
Add the chili and puréed corn, then bring the mixture to a simmer and cook for 2 minutes.
Stir in the remaining ¼ cup of broth (or water), the lime/lemon juice, and basil/cilantro.
Season with salt and pepper, then simmer for another minute.