EFK Tested

Erickson Jalapeño Creamed Corn

This is our separate jalapeño creamed corn—the fresh-pepper variation of our family creamed-corn base. It is rich, slightly sweet, and gets its pepper flavor from sautéed fresh jalapeños.

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From the EFK recipe collection

Yield: Serves 8

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Ingredients

2 (20 oz) bags frozen corn
1 cup heavy whipping cream
1 cup whole milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1–2 fresh jalapeños, sautéed

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Directions

Sauté 1–2 fresh jalapeños until softened and set them aside.
Add the corn, heavy cream, whole milk, sugar and salt to a pot and bring the mixture to a boil.
While the corn mixture is heating, melt the butter and stir in the flour to make a roux.
Stir the roux into the corn mixture, then add the sautéed jalapeños and continue stirring until the creamed corn thickens.
Serve hot.

Equipment

Pot; sautéing pan

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