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Creamed Corn with Jalapeño

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 jalapeño 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

â—¦ 2 tablespoons unsalted butter
â—¦ 1 shallot, minced
â—¦ 1 jalapeño, minced (seeds and ribs removed for less heat, if desired)
â—¦ Two 10-ounce bags frozen corn kernels, or kernels from 2 ears
â—¦ ½ cup heavy cream
â—¦ â…“ cup water
â—¦ 2 ounces Monterey Jack cheese, grated
â—¦ ½ teaspoon coarse salt


Recipe

Melt the butter in a large straight-sided skillet over medium heat. Add the shallot and jalapeño and sauté until softened, about 2 minutes.

Meanwhile, purée one-quarter of the corn in a food processor or blender. Add the puréed 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