Creamed Corn with Jalape�o
Source of Recipe
From "Mad Hungry: Cravings" by Lucinda Quinn
Recipe Introduction
"I have a secret fondness for canned creamed corn, because my mom never bought it, but my friends' moms did. The jalape�o pepper gives this homemade version a Mexican twist. Eliminate the chili and change up the cheese if you want a more traditional flavor, with something like white cheddar or Muenster."
List of Ingredients
◦ 2 tablespoons unsalted butter
◦ 1 shallot, minced
◦ 1 jalape�o, minced (seeds and ribs removed for less heat, if desired)
◦ Two 10-ounce bags frozen corn kernels, or kernels from 2 ears
◦ � cup heavy cream
◦ ⅓ cup water
◦ 2 ounces Monterey Jack cheese, grated
◦ � teaspoon coarse salt
Recipe
Melt the butter in a large straight-sided skillet over medium heat. Add the shallot and jalape�o and saut� until softened, about 2 minutes.
Meanwhile, pur�e one-quarter of the corn in a food processor or blender. Add the pur�ed corn and the remaining corn to the pan. Then add the cream, water, and cheese and stir and cook until the cheese is melted, 2 to 3 minutes.
Season with the salt and serve.
Serves 4
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