Southwest Creamed Corn
A spicy corn side dish with tons of fresh flavor. Easy to make and adapt to your tastes.
Servings: 6
Calories: 218kcal
Equipment
Ingredients
- 1 tablespoon butter
- 1/2 cup diced onion
- 1/2 cup diced red or green sweet pepper
- 1/3 cup diced celery
- 1/4 cup diced jalapeno [see notes]
- 1/2 teaspoon kosher salt
- 5 grinds fresh black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups of fresh corn kernels
- 1/4 cup heavy cream
- 4 ounces cream cheese
- fresh cilantro
Instructions
- Melt the butter in a large non-stick or well seasoned iron skillet.
- Add the onion, sweet and hot peppers, celery, salt and pepper, and saute over medium heat for about 5 minutes. The vegetables should be getting somewhat soft, but not browned. Keep stirring and lower heat if needed.
- Stir in the cumin and smoked paprika, and cook for about 30 seconds to bloom the spices.
- Stir in the corn, cover the pan and bring up to a light simmer. Cook 8 minutes.
- Stir in the cream and cream cheese. Simmer for 3 to 4 minutes.
- Top with chopped cilantro [optional] and serve hot.
Notes
About the hot peppers: The spice level in various peppers can vary quite a bit, so if serving kids or people who don't like very spicy food, err on the side of caution, and use a small amount of hot peppers. You can always have hot sauce on hand for those who like a high level of heat.
Refrigerate leftovers and reheat over low heat to prevent the sauce from breaking
Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 293mg | Potassium: 395mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1273IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 1mg