Wednesday, November 21, 2012

jalapeno creamed corn

here's another family favorite recipe that you could bring to your turkey dinner! 



I first had creamed corn (that wasn't from a can) at the Brookville Hotel in Abilene Kansas.  If you ever happen to be traveling along I-70 and are in the area, I highly recommend you stop there for their fabulous fried chicken!  they have a set menu, which includes a relish tray and ice cream for dessert.

Since then, creamed corn is a favorite potluck dish for me.  Especially if you add in jalapenos for some heat!  There are a lot of recipes out there for this, all variations of the same.  Some bake theirs, some add cheddar cheese, others use a crock pot, but I make mine on the stove top.  You can use either canned or frozen corn.  I generally use canned, but if you're lucky enough to have some corn from your garden stashed in the freezer, it would be wonderful in this! I prefer fresh peppers but pickled work just fine too.



Jalapeno Creamed Corn:

3 cans corn, drained
1 8 oz. brick cream cheese, softened and cubed
1/4 c. butter, cubed
2-3 jalepenos, seeded and finely diced

Mix all together in a large sauce pot.  Heat over low, stirring often, until heated through and creamy. 

See?  Super easy and delish. Easy enough to scale down too, 1 can of corn to 1/3 brick cream cheese, half a pepper.  Maybe not the healthiest option for a veggie, but hey, it's a holiday, right?!

I still have some pies to make, but the crusts are in the fridge and they will bake up after dinner tonight.  lots of yummy food pics to come over the next day, don't read this blog hungry!

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