After my first #publix4pork post, I had a couple people ask about the Jalapeno Creamed Corn I mentioned. It definitely added a kick to the night. My husband and friends are spicy-food lovers; each week, the dishes that make my mouth light on fire have been their favorites.
I am extremely sensitive to spicy foods for some reason. I love the flavor of jalapeno, but I usually go to great lengths to remove all the seeds and veins and eke out all the flavor but not too much of the spice. Which often means my husband will just pour hot sauce over whatever I’ve made.
1 bell pepper (I used green, but any color works), diced
20 oz. frozen corn
1 T flour
1 1/2 c. chicken stock or broth
1/2 c. heavy cream
salt and pepper
2 T chopped fresh cilantro (optional)
Heat a large skillet over medium-high heat with oil and butter. [Yes, I did use a saucepan. All my skillets were in use! But a skillet would be better.] When butter is melted, add onions, jalapenos, bell pepper, and corn kernels. Sprinkle generously with salt and pepper. Saute until onions are translucent, about 5 minutes.
Sprinkle with flour and cook for 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil, and then reduce heat to medium-low to simmer. Cook until it’s creamy, about 5 minutes.
If it still seems too runny, make a slurry with 1T cornstarch and 1/4 cup water. Pour into corn mixture and continue simmering until thickened.
Pour into a serving bowl and sprinkle with more pepper and fresh cilantro.