Tag Archives: side

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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Stuffed Zucchini Boats

 

Zucchini, one of summer’s more bountiful vegetables; and while my garden isn’t cranking the little green lovers out quite as frequent as I’d like, grocery store prices for the squash are excellent this time of year.

While I don’t normally cook vegetarian dishes, two halves of these hearty boats is filling. I like just one half with chicken or fish.

 

 

Stuffed Zucchini Boats

Ingredients

2 zucchini

1 small onion, about 1/4 cup chopped

2 cloves garlic, minced

1 TB Basil, chopped

1/4 cup pine nuts, toasted

1/4 cup bread crumbs

1/4 shredded cheese

Salt and pepper

 

 

Split zucchini in half, and scrape out seeds.

Saute zucchini scrapings, onion and garlic until onion is translucent, about 7-10 minutes.

In a medium-sized bowl, toss saute mixture with salt, pepper, pine nuts and bread crumbs.

 

 

Divide mixture between the four boats evenly. Top with cheese.

 

 

Bake in 400* oven for 20-25 minutes, or until zucchini are soft enough to cut with fork.

 

 

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