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Green Chile and Jalapeño Creamed Corn

Green Chile and Jalapeño Creamed Corn

Makes about 6 servings
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 6 cups fresh corn kernels about 10 ears
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ red onion diced
  • 3 jalapeños minced and seeds reserved
  • 1½ cups heavy whipping cream
  • 1 8-ounce can chopped green chiles
  • 1 teaspoon smoked paprika
  • ½ teaspoon lime zest
  • 1 tablespoon chopped fresh cilantro
  • Garnish: grilled lime wedges fresh cilantro, grilled jalapeño halves

Method
 

  1. In a large Dutch oven, melt butter over medium-low heat. Stir in corn, salt, and pepper. Cook covered for 30 minutes, stirring occasionally.
  2. To pot, add onion and minced jalapeños, and cook until tender, 10 to 15 minutes. Add cream, chiles, and paprika. Bring to a gentle boil. Reduce heat to medium-low, and cook uncovered until thickened, 7 to 10 minute more, stirring occasionally. Stir in lime zest and cilantro. Garnish with lime, cilantro, and jalapeño, if desired.

Notes

Kitchen Tip: For more heat, add reserved jalapeño seeds, a few at a time, until desired spice level is reached.