Sunday, August 19, 2012

Southwestern Creamed Corn

Uh yummo! Canned cream corn has nothing on this! Its colorful and flavorful and not mushy!
Not to mention fast.

Southwestern Creamed Corn
Adapted from PW

2 bags frozen corn
2 red bell peppers, diced
2 jalapeƱos, diced
1 cup cream or half and half
salt and pepper
4 tbsp butter, in pieces

Combine corn, bell peppers, and jalapeƱos. Season generously with salt and pepper. Put in casserole dish and add cream. Put butter on top and cook at 400 for 30-45 minutes or until thick and bubbly. If it seems thin still, scoop 1/4 cup of the cream into a bowl and add 2 tbsp corn starch and whisk. Stir back into the pan.

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