Saturday, March 5, 2011

Leah's Southwest Style Creamed Corn

Serve as a side dish, or omit the jalapeno and serve on crostini as a bruschetta.


  • 2 tablespoon unsalted butter
  • 4 garlic cloves, chopped
  • ½ cup chopped cilantro
  • 6 ears corn, grilled, kernels removed
  • 1 jalapeno, chopped (leave the seeds in for a bit of heat)
  • 1 red bell pepper, seeded and chopped
  • ½ red onion, chopped
  • Salt and pepper to taste
  • 1 cup heavy cream
(will also need olive oil for grilling corn)



Lightly oil the corn and grill, then remove kernels and set aside. In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light brown. Add the other vegetables and cook until soft.

Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes; let cool. Pour into a bowl and add the grilled corn. Season liberally with salt and pepper.

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