Cheesy Jalapeno Corn

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Jalapeno Slices Are A Garnish … for most people.

When we go out to eat at BBQ restaurants, I am always tempted to order whatever side dish they have that involves corn. BBQ and corn are a great combo! I am, however, almost always disappointed because the corn is so tough. I once ordered a jalapeno creamed corn that was fantastic in flavor but still lacking in quality corn. I went home and searched for recipes, found one that sounded similar (the cumin was new) and made a few changes to the ratios of the ingredients. Viola!

I have made my affinity/obsession with NW Iowa grown sweet corn very clear. This, and all recipes that call for corn, are ridiculously better if you can find some frozen corn that came from the soil of this region. It is pretty easy to find if you happen to be related to a large number of people who have large stashes in their freezers year-round (thanks, Mom!). My personal stash was depleted so I used frozen corn from the store. Look for super-sweet, shoe-peg, white and/or petite varieties for the most tender types.

Cheesy Jalapeno Corn

2-3 pounds frozen corn (defrosted)
3 tablespoons butter
1/2 cup diced onion (optional)
1 large green pepper, finely chopped
1-2 jalapeno pepper(s), finely chopped (remove seeds and veins to reduce heat)
½ – 1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
3 ounces cream cheese, cut into cubes
1 cup shredded sharp cheddar cheese

Spray the inside of a crock pot with cooking spray.  Add corn, peppers, cumin, salt and pepper; cover and cook on high for 2 hours (or low for 4 hours), stirring occasionally, until heated through.  Reduce heat to warm/low.  Add cheeses and cook for 15-30 minutes more or until cheeses are melted, stirring to combine.

Note:  This can also be done in a casserole dish in a preheated 350⁰ oven baking 30-40 minutes before adding cheeses and 10-15 minutes after.   You can also reduce the ingredients by half to make a smaller batch.

Servings: 12-15

There are plenty of ways to adapt this recipe:

  • add ham/bacon/adouille sausage
  • add zucchini … or black beans … or both
  • use some blackeyed peas instead of some of the corn

Leftovers? Mix it with some chicken or pulled pork and spread it between two tortillas for a quick quesadilla. Stir it into a frittata.

Or, do what I do, and make it for your nephews … then there’s no leftovers!


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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