Green Chile and Jalapeño Creamed Corn

In a large Dutch oven, melt butter over medium-low heat. Stir in corn, salt, and pepper. Cook covered for 30 minutes, stirring occasionally.

To pot, add onion and minced jalapeños, and cook until tender, 10 to 15 minutes. Add cream, chiles, and paprika. Bring to a gentle boil. Reduce heat to medium-low, and cook uncovered until thickened, 7 to 10 minute more, stirring occasionally. Stir in lime zest and cilantro. Garnish with lime, cilantro, and jalapeño, if desired.