Wednesday, January 30, 2013

Jalapeno creamed corn

Mmmmmmmmmm. That's it.


1/2 cup butter
1-8oz package cream cheese (I use fat free)
3 tablespoons all-purpose flour
1 cup milk
2-4 jalapeno peppers, finely chopped
4 10oz cans white shoepeg corn, drained
Preheat oven to 350 degrees F
Melt the butter and cream cheese in a saucepan over medium heat
Stir in the flour, milk, and jalapeƱos
Cook until the mixture reaches a pudding-like consistency
Pour the corn into a 2-quart casserole dish
Pour the cheese mixture over the corn
Cover with aluminum foil
Bake in the preheated oven 30 to 45 minutes

Don't let my lack of verbage make you believe this dish is less than fabulastic. Nice little pops of flavor but not too much heat, these will be on my menu again soon, fo sho. It's even been entered into the "favorites" tab...and that just speaks for itself.

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