Southwestern Creamy Corn

I need a better name for this. It's not creamed corn, but its not just corn either. So creamy it is. Whatever the name, its darn tasty. This was one of my leftover experiments I am willing to write about (some, such as paprika chicken with garlic chips, I will just leave as a not-so-fond memory). I enjoy looking in the fridge, milling around for some leftovers, and seeing what I can come up with. It's a great way to get rid of leftovers and maybe try something new. This one came from a few ears of corn left over from the weekend's barbecue. I love fresh sweet corn in the summer, and I was not going to let it go to waste. So off the cob it came, into a pan it went, and voila, out came creamy corn that was way better than my non-food-experimental girlfriend thought it would be. Mainly because she ate most of it.

Southwestern Creamy Corn

4 ears of corn, cooked, or a 1 pound bag of frozen corn (about 2 cups)
¼ c Cilantro, chopped fine
½ c Sour cream
1 T lime juice
1 T Paprika
1 can diced green chiles (or ½ cup salsa verde, whatever you have on hand)
1 Jalapeno, seeded and diced (roasted and peeled if at all possible, or you can use ½ a can of diced ones)
½ T Butter
Salt and pepper

In a medium sauté pan over medium heat add butter to melt. Add corn and cook until warm and almost starting to brown, about 4 minutes. Add jalapeno and cook for another 2 minutes, stirring occasionally. Add the chiles, sour cream, paprika, salt, and pepper, mix to combine and cook for about 1 minute. Add the cilantro and lime juice, stir to combine, remove from heat and serve.