Sunday, February 28, 2016

Jalapeno Creamed Corn

2 tablespoons butter
1/2 medium onion, chopped finely
1 clove garlic, crushed
2 jalapenos (or to taste)
1 cup whipping cream
2 cups frozen sweet corn
2 tablespoons sugar
1/2 tsp. salt (or to taste)
pepper, to taste

Heat butter in caste iron skillet. When foam subsides, add onions and fry until they soften and turn translucent. Add garlic and jalapenos, and stir. Add cream and sweet corn. Simmer over low heat until cream reduces and thickens, about 15 minutes. Stir in salt, sugar and pepper.

Serves 6-8.

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