Monday, October 24, 2016

Sweet & Spicy Corn

I had my first encounter with this corn at a church potluck probably about 15 years ago.  I ate one bite of this corn, and I knew I had to have the recipe.  After I ate, I got up and went to several tables to ask the same question, "Did you bring the corn?"  Finally, I waited by the empty crockpot of corn (like a stalker) at the end of the potluck until the man who had created the delicacy showed up.

I asked him if I could have the recipe.  He told me he had never made it before and just threw some stuff together.  He was able to give me all of the ingredients which he had included.  His quantities were statements like "a little bit" or "a big bag" or "a couple".

It took me over the course of a year to get the recipe perfected.  I now make it much milder than I used to since my youngest doesn't do terribly spicy things.  

So, without further ado, here is the best Mexican side dish you might ever put on your table.  Great with burritos, enchiladas, and nachos, etc.

2 tablespoons butter
1/4 cup chopped green peppers
1/2 cup chopped onions
1 lb pkg. frozen whole kernel corn
1 8 oz. pkg. cream cheese
1/2 cup sugar
2 TB jalapeños from a jar (not fresh), chopped fine
1/2 teaspoon salt
1/4 teaspoon pepper

In a small pan, sauté onions and peppers in butter until soft.  In a 2 quart dish, put in corn, cream cheese, sugar, jalapeños, salt and pepper.  Add sautéed onions and peppers.  Microwave on high covered for 5 minutes.  Stir until ingredients are incorporated together.  Microwave on high another 4-5 minutes or until heated through.  Stir until all chunks of cream cheese are gone, and corn is smooth and creamy.  Serve and enjoy.

Chef's Insights
  • This dish will get spicier as it sits.  So, leftovers will be more spicy on day 3 than on day 1.
  • To make the dish spicier, you can add some of the juice from the jar of jalapeños.
  • This dish double and triples easily for potlucks.

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