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Spicy Creamed Corn Crumble
Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for the baking dish
  • 6 to 8 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
  • 1 ½ cups heavy cream
  • ¼ cup chopped pickled jalapenos
  • 1 tablespoon sauce from canned chipotle in adobo
  • ½ cup roughly chopped cilantro leaves
  • Kosher salt
  • 1 cup crushed tortilla chips (about 2 ¼ ounces; crushed to pea-size)
  • ⅓ cup all-purpose flour
  • ½ teaspoon sugar
  • ½ cup crumbled Cotija cheese (about 2 ¼ ounces)
  • Lime wedges, for serving
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