Creamed Corn with Jalapenos

By ClaudiaJan

Ingredients

• 2 tablespoons butter
• 1 shallot, minced
• 1 jalapeno, minced (discard seeds for less heat)
• 2 10-ounce bags corn kernels
• 1/2 cup heavy cream
• 1/3 cup water
• 2 ounces Monterey Jack cheese, grated
• 1/2 teaspoon salt

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Directions

Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.

Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.