Tag Archives: CORN

Jalapeno Creamed Corn

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

Ingredients

4 ears corn, unhusked

1 Jalapeno

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.

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Filed under Baking, Blog

Asado Loco Shrimp and Corn

I’ve been Asado Loco, or “barbecue crazy”, lately. This Baja-inspired meal is full of fresh flavors and crunch.

These fresh shrimp need to be marinated for up to an hour to infuse full on margarita flavor, but these little fellas are worth the wait. Serve with Cotija Street Corn for a south of the border barbecue.

Cilantro Margarita Shrimp Asado

Ingredients

1 pound of shrimp

Juice of 2 limes

1/4 cup chopped cilantro

1/4 cup tequila

1 Tablespoon sugar

1 Tablespoon salt

Marinate shrimp with the rest of the ingredients for 30 minutes to one hour.

At this point, you can soak your wood or bamboo skewers if you choose to kabob your shrimp. It is vital to submerge them in water, or you will be faced with flaming sticks on the grill. I forgot to soak them, and opted out of skewering with dry bamboo. I was not in the mood for fiery batons of seafood.

Also, if you plan to use wood chips in your grill, soak them in water at this time, for about 30 minutes.

After everything has been marinated and soaked, brush shrimp with olive oil and cook 2 to 3 minutes per side over medium-high heat.

Serve with wedge of lime, and Cotija Street Corn, recipe below.

I love cotija cheese. It is a firmer, aged queso fresco that adds a funky-salty flavor to the sweet grilled corn.

This recipe was inspired by the grilled corn sold on the streets of Mexico, often times with a creamy mayo or sour cream mixture. But its corn– I’ve got to bathe it in butter.

Cotija Street Corn

Ingredients

4 ears of corn

1/4 cup butter, melted

1/2 teaspoon chili powder

Juice of 1 lime

1/2 cup cotija cheese, crumbled

 

Husk the corn, and remove the silk.

Mix melted butter, chili powder and lime for basting.

Grill on medium heat for 8 to 12 minutes, brushing on the melted butter mixture every few minutes.

Sprinkle cotija over the corn directly after removing from heat. Serve with chili lime butter.

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Filed under Grililng