It’s no secret: I love spicy foods. Jalapenos, cayenne, crushed red pepper. I add a spicy element to just about everything I cook. And this recipe is no different.
Creamed corn is a national staple, especially in the South. As I was growing up, I only knew the sweet kernel goodness from a can. What a travesty! Making this spectacular side dish from fresh corn takes little effort, and produces a dreamy, creamy pudding-like corn casserole. With the addition of jalapenos, creamed corn is elevated into a restaurant-worthy menu item. If you can’t stomach spicy foods, cut the jalapeno out. The base of this recipe can stand on its own.
Jalapeno Creamed Corn
4 ears corn, unhusked
2 Tablespoons butter
2 Tablespoons milk
1 Tablespoon sugar
1 1/2 Tablespoons flour
Salt and pepper
1/4 cup water
1/2 cup shredded Italian cheese (Parmesan works fine, but I used an Italian cheese blend)
Bake corn in husks at 350* for 30 minutes. Bake jalapeno with corn for last 10 minutes of cooking. Let cool.
Husk corn; deseed and dice jalapeno.
Heat milk and butter in small sauce pan until butter melts. Add flour, sugar, salt and pepper. Once combined, add water. Bring to a boil, then remove from heat.
In a food processor, puree contents of sauce pan and 1/2 of corn (about 2 cups) until creamy.
Stir in remaining corn and jalapeno. (If you have leftovers, this recipe freezes well; do not add cheese.)
Layer in ramekins, or 9×9 inch pan, with cheese. (Pour half of mixture in pan and cover with cheese; pour in remaining mixture and top with cheese. )
Bake at 350* for 15 to 20 minutes, or until cheese on top is melted.