Friday, July 15, 2011

Spicy Cream Corn


Spicy Cream Corn
(8 servings)


4 tbsp. Butter
1 small Red Onion, diced
4 ears Fresh Sweet Corn, cut off cob
6 oz. Cream Cheese
½ cup Grated Parmesan Cheese
½ cup Jalapeno Peppers from the jar, chopped
1 cup Milk (your choice)


Melt the butter in a 3 to 4 quart sauce or sauté pan over medium heat.  When butter has melted, add the diced onions and cook for about 5 minutes.  Now add the sweet corn and continue to cook for another 5 minutes or so.  Remember to stir the onions and corn as they cook.  Turn the heat down to medium-low and add the cream cheese.  Continue to stir the mixture as the cream cheese melts.  Once the cream cheese has melted, add the Parmesan cheese, Jalapeno and milk.  Stir the mixture until well incorporated and heated through.  Taste and adjust seasoning with salt and pepper to taste.

Note:                 To cut the corn, off of the cob, use a shallow large bowl.
                            Cut the end off the base of the cob to give yourself a good
                            base for standing the cob up.  Start cutting the corn from the
                            top of the cob down to the bowl.  Work your way around
                            the cob as you cut all the corn off.  Be careful not to cut any

Note:               You can substitute frozen or canned corn for the fresh sweet
                          corn.  I would use 1 to 1 ½ pounds of frozen or 2 to 3 cans.
                          If you use frozen, remember to completely thaw and drain
                          before using.

Note:               You can use fresh Jalapeno peppers in place of the jarred ones.
                           If you do, I would recommend using 2 or 3 fresh peppers.
                           Remove the seeds and dice small.  You can adjust the amount
                           of either type of peppers you choice to use to meet your
                           desired heat level.

Ideas for Future Efforts

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