Wednesday, April 16, 2014

Jalapeno Creamed Corn

Jalapeno Creamed Corn
Miss F was super disappointed when I told her we were having "tiny corn" instead of corn on the cob. She was so excited for corn on the cob, but once she tried this, she was just as happy. She referred to the minced jalapenos as "peas," but she ate them nonetheless. This is a really simple side that takes minimal effort, but really boosts the flavor of a boring old bag of frozen corn.  If you want this to be even tastier, but with far more effort, fresh corn would be equally fantastic and cook up exactly the same.  Right now it isn't worth bothering with, but I will add the extra work once sweet summer corn is available.
Jalapeno Creamed Corn

1 tablespoon olive oil
½ jalapeno, diced
1 clove garlic, minced
1 package frozen corn, 12 ounces
½ cup half and half

In a sauté pan, heat the oil over medium high heat. Add the jalapeno and garlic, sauté for 30 seconds. Add the corn, reduce the heat to medium and sauté for 2 to 3 minutes more. Add the half and half, bring to a boil, then reduce to a simmer. Simmer for 8 to 10 minutes more. Serve.
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1 comment:

Caroline {TheBarbeeHousewife} said...

I can't wait to try this with fresh corn!

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