Creamed Mexican Corn
This slightly Mexican side dish is naturally sweet from the fresh corn. It's easy to make and customize to your own level of spice. Serve it alongside a plate of Green Chile Chicken Enchiladas, as the base of a Cast Iron Pan-Seared Steak, spice up the traditional Thanksgiving Dinner, or thin it just a bit and serve it as a soup.
Remember what I always say, a recipe is just guidance, not a rule. Tweak it to fit your palate or your menu, and above all, enjoy!
4 T Butter
1 T Minced Garlic
2 C Heavy Cream
¼ C Red Bell Pepper, diced small
½ Poblano or 1 Jalapeño Pepper
¼ C Red Onion, diced small
1 t Kosher Salt
1 t Black Pepper
3 C Fresh Corn, shucked & kernels removed (about 4-5 ears)
¼ C Grated Parmesan Cheese
1 C Cilantro, chopped
1 t Paprika
1 t Chili Powder
In large sauté or Cast Iron skillet over medium-high heat, add Butter and melt.
Add Minced Garlic and simmer for about 1 minute.
Add Heavy Cream and simmer for about 3 minutes, stirring occasionally.
Add Red Bell Pepper, Poblano or Jalapeños, & Red Onion and return to a simmer.
Add Kosher Salt & Pepper and stir. Simmer for about 3 minutes.
Add Corn and stir gently.
Add Grated Parmesan and stir. Simmer for about 2 minutes.
Add Cilantro, stir.
Simmer for an additional 2-3 minutes.
Sprinkle with Paprika & Chili Powder. Stir to incorporate or mix gently, whichever you prefer.