Creamed Corn With Jalapenos Food

CREAMED CORN WITH JALAPENOS

Steps:

• Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
• Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
• Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
• Photograph by Con Poulos

CREAMED CORNBREAD WITH JALAPENO BUTTER

Steps:

• Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
• Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.
• Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.
• Cool slightly before serving. Cut into squares and serve with the jalapeno butter.

JALAPENO CREAMED CORN

Steps:

• Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.