I wanted to try to give a Southwestern kick to another Southern classic: creamed corn. Now typically, traditional creamed corn is just fresh corn, cut off the cob and heated up with butter and creates a sauce with its own fresh juices. Fabulous! It in no way resembles the creamed corn in a can. I tried it 2 ways: 1) with fresh jalapenos and cream and 2) with green chilies and cream cheese. Andrew and I had trouble deciding which was better, so we invited our fabulous neighbors, Mike and Siah, over to help us decide. The decision was split evenly- option #1 was decided to be more authentic with the fresh jalapenos and lighter sauce but option #2 was really creamy and had a great flavor. So I decided to give you guys both recipes depending on what your preference is. And I would love to hear what you think!
Jalapeno Creamed Corn
6 ears corn
4 Tbsp. butter
2 jalapenos
½ cup cream
¼ cup green onions
1 tsp Paula’s House Seasoning
Cut corn off ears into a skillet; add all other ingredients and simmer 20 minutes.
Creamed Corn with Green Chilies
4 ears corn
4 oz. cream cheese
7 oz. canned green chilis
¼ cup chopped green onions
2 Tbsp. butter
1 tsp. Paula’s House Seasoning
Cut corn off ears into a skillet; add all other ingredients and simmer 20 minutes.
*Note- Paula's House Seasoning is just 2 parts salt, 1 part pepper and 1 part gralic powder- it is a super easy way to season things!*
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