Serves 8-10
Author note: Market Street offers cooked lobster chunks at their seafood counter. I use this ingredient to save prep time. If you’re looking for a less expensive seafood option, use shrimp. To easily change the flavor profile of this corn dish, omit the salt, chile powder, limes, Cotija and cilantro. Replace with Old Bay Seasoning, fresh lemon juice and fresh chopped Italian parsley.
8 ears of corn, divided
3 tablespoons unsalted butter
1/2 yellow onion, rough chopped
2 cups heavy cream
2 teaspoons ancho chile powder
1 1/2 teaspoon kosher salt
1/2 teaspoon cayenne powder
3/4 lb cooked lobster (about 2 ½ to 3 cups), cut into bite-sized chunks
juice from 2 limes
Cotija cheese, for topping
cilantro, chopped, for topping
lime wedges, for serving
Remove the corn kernels from the four ears of corn and set aside.
In a large flat-bottomed skillet, melt the butter over medium heat on the stovetop. Add the onions and corn from the four ears. Cook for 5 minutes. Stir occasionally.
After 5 minutes of cooking, add the cream, chile powder, salt and cayenne powder to the corn mixture. Stir to combine. Let simmer, uncovered, for 5 minutes on low heat. Place this mixture into a blender or food processor and puree until smooth. Add the corn puree back to the skillet.
Remove the corn kernels from the other remaining four ears of corn and add to the pureed corn mixture. Stir until combined. Add the chopped cooked lobster and lime juice. Stir to combine. Warm through for 5 to 8 minutes.
Remove the skillet from the heat. Add the Cotija and chopped cilantro. Season to taste. Serve warm with lime wedges.
