Creamed Corn
Corn and jalapeno get cooked in a decadent sweet cheesy cream sauce. Optional brulee topping takes it over the top!
Ingredients
- 16 oz frozen corn or 5 ears of corn
- 3 tbsp jalapeno finely diced
- 2 tbsp salted butter
- 2 tbsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp flour
- 1 1/2 c half & half
- 1/4 c parmesan cheese grated
Instructions
- Melt butter in a pan over low medium heat.
- Sauté jalapeno for 3 minutes.
- Add thawed frozen corn or fresh corn to the pan.
- Add sugar, salt and pepper.
- Sauté for 2 minutes.
- Add flour and cook for 2 minutes.
- Add half & half and whisk. Turn heat to high, continue whisking until it thickens.
- Turn the heat off and add the parmesan cheese. Stir until melted.
- Optional creme Bruleé topping is made by serving up in individual ramekins, topping each serving with sugar and putting on the top rack in an oven set on broil. Allow the sugar to melt and blister under the heat until it turns amber in color. Remove from the oven and allow to harden. Place in freezer to harden quicker.
Tried this recipe?Let us know how it was!