Jalapeno Creamed Corn

Creamed Corn with Jalapenos

Savor the sweetness of summer with this tempting, creamy treat filled with cheese, onions and jalapenos.

When I was 19, I moved to New York City where I quickly made tons of friends, each hailing from a different corner of the globe. Life in the big city was fast, caught as we were on an electric current where everything forges more quickly than anywhere else I’ve ever been. Those friendships were no different, and most weekends we found excuses to do things together, including shopping in vintage clothing stores, catching sales at Barneys or Bergdorf Goodman, exploring used bookshops where volumes were stacked to the ceiling, and sometimes getting lost in labyrinthine museums like the Met, MoMA or the Guggenheim. As fun as those times were, however, our favorite things to do were simple, like taking picnics in Central Park or driving out to the Hamptons, leaving behind the chaos and noise of our concrete jungle and seeking refuge at a friend’s summerhouse along the sandy shores of the Atlantic. There we could lose ourselves in the tranquil beauty of Long Island, where farmers markets and tiny roadside food stands dished up delicious treats and we could buy fresh produce to conjure up some of our favorite recipes in a spacious kitchen, unlike anything we had in the city. Our Jalapeno Creamed Corn is like one of the many dishes we prepared back then, packed with nutritious goodness, a touch of heat, and the sweet flavors of summer.

PREP: 15 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 tablespoons butter
  • ½ white onion, minced
  • 1 jalapeno, minced (discard seeds for less heat)
  • 4 cups fresh corn kernels or 2 10-ounce bags frozen corn kernels
  • ½ cup heavy cream
  • 1/3 cup water
  • 2 ounces Monterey Jack cheese, grated
  • ½ teaspoon kosher salt

DIRECTIONS

  1. Melt butter in a heated large cast-iron skillet over medium heat. Add onion and jalapeno. Saute for 2 minutes.
  2. Puree 1 cup corn or ½ bag of corn in food processor or blender. Add pureed corn and remaining corn to pan, cook 5 minutes. Add cream, water, and cheese. Stir and cook until cheese is melted, about 3 minutes. Season with salt and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Jalapeno Creamed Corn

  1. Pingback: September Song « Jathan & Heather

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