Musings From MommyLand

Because sometimes there is more to Mommy…

Seasonal Recipe Blitz Week: Spicy Creamy Corn

on September 25, 2012

Let me just clarify one thing here…this is  not the creamed corn you find in your pantry.  I know that the canned stuff grosses some people out(my husband included), but I promise this recipe is so different.  As my husband said to me, my brain says I shouldn’t like it, but but my taste buds say I do!

I first came across this recipe in a Rachael Ray magazine, but I forgot to mark it then I couldn’t find it again and when I looked online all I could find was basically a list of ingredients so I sort of improvised on how I thought it should come together.  I know that fresh corn is not showing up as much anymore in the stores, but the beauty of this recipe is that you can also make it with frozen corn.

The only advice ahead of time I have for this is to not go over board and make a ton thinking it will make good leftovers because it doesn’t.  We had it as leftovers a couple of days later and it was so much better the day it was made.

What You Need:

  • 6-8 ears of fresh corn or 1-2 bags of frozen corn
  • 1 pint of heavy cream
  • 1 small can of chicken or vegetable broth
  • 3-4 Tablespoons of flour
  • 1/2 of a stick of butter
  • 1 Jalapeno, seeded and deveined and finely chopped
  • 1/2 -1 red onion, finely diced
  • Salt and pepper to taste

First, you want to give the corn a nice roasted flavor if you can, so after you remove the husk and the all of the silk strands, lightly coat the corn with olive oil and place on the grill, a grill pan, or even under the broiler in your oven.  The idea at this point is not to cook the corn, just give it a light char in places.  Keep a close eye on it and turn it often.  It won’t take long for the char to happen and if you miss it, well you know the smell of burnt popcorn…not too pleasant.  If you are using bagged corn, just skip this step and the next one.

Roasted and ready to go.

Next, let the corn cool and then cut it off of the cob.

Now, in a pan on the stove top, start sauteing the diced jalapeno and onion in about a tablespoon of butter.  Just go a couple of minutes to sort of soften it up.  You can use more or less jalapeno depending on how spicy you like things and more or less onion depending on how much you like the flavor of it.

Add the rest of the butter and the corn to the jalapeno and onions.  Let this cook for a couple of minutes until all of the butter is melted.  Now, add the flour to the corn.  This is the start of a roux so add enough flour so that the corn is coated but not too dry.  Let the flour cook for a couple of minutes to get rid of the raw flour flavor.

Next, add about half of the can of broth and a good amount of cream and then see where you are.  You don’t want to thin it out too much so it is best to add in increments.  Let everything heat up and if it is getting too thick, add more stock or cream.

Turn the heat down to medium low on your burner and let the corn simmer for about 15-20 minutes.  You can add more liquid if it starts getting too thick during this time.

Remove the creamy corn from the burner and let sit for about 5 minutes and then you are ready to serve.

Hopefully you can get a few more good grilling days in before fall/winter take over and this would make a great side dish if you do.



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