Southwestern Creamed Corn
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2004
- 2 packages (10 ounces each) frozen corn kernels
- 1 cup milk
- 1 cup corn
- 1 finely chopped jalapeno chile
- 2 tablespoons sugar
- coarse salt and ground pepper
- 2 tablespoons chopped fresh cilantro
In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.