COOKING WITH CHILI TOPS: The traditional recipe for creamed corn is the same as the one you’d find in the United States, but it’s much less common in Canada.
But in some areas of the world, there are recipes that mimic the flavours of Canadian cheese, and others that take advantage of its creamy texture.
To get the best flavour, make sure you cook the corn on the stove top.
To make the dish with chips, use a nonstick skillet and place the chips in a bowl.
Top the corn with a layer of chips, then sprinkle the chiles over the top.
Top with a drizzle of olive oil and salt and pepper, then add more chips as needed.
(CBC News) To make a creamed chip, start by cooking the corn in the stove-top or skillet.
Add a few pieces of chip to the skillet, then place a lid on the skillet and cover with water.
Add the corn and continue cooking until the chips are very tender, about 2 to 3 minutes.
Remove the skillet from the heat and allow the corn to cook for about a minute, then drain the skillet on a paper towel-lined plate.
Heat a small wok or griddle over medium heat, then brown the chip for about 2 minutes on each side.
Add some water to the wok and cook until the oil is shimmering, about 1 minute.
Add more water as needed to keep the oil from sticking.
Add corn to the hot wok, cover, and cook on medium heat for about 1 1/2 minutes.
Add about 1/4 cup of the remaining corn to each cup of water.
Transfer the corn mixture to a bowl and allow it to sit for about 5 minutes, stirring occasionally, until the corn is cooked through.
Serve hot, topped with chiles and chips, or topped with shredded lettuce.