During our 2200 mile, five day trip we covered a lot of territory and ate a lot of really good food! I have posted before about Pappasito's, my absolute favorite Mexican restaurant. While we were in Fort Worth we stopped to gobble up some fajitas and fresh salsa and it was all as good as I remembered. While we were in Abilene we stopped at a local bar-b-q joint for some Texas staples of smoked sausage, beef brisket and pinto beans. One other delight we had at the restaurant was creamed corn. Now, when I say creamed corn there are about five variations that pop on my head that I make. Since I am a born again Southern Texan I cook everything from creamed corn to corn pudding to jalapeno corn bread. But, this cream corn was a spin on an old dish my mom has been making for years called creamed cheese corn. It is every bit as sinful as it sounds. If you thought that slathering a huge block of butter and a heavy dash of salt on a cob was bad, this is going to move you on down to the naughty list. This variation is the perfect fusion of my roots combining good old southern love (butter and cream) with good Texas heat. Can I get a yeehaw y'all?
2 blocks of cream cheese (yep, you read that right!)
1 stick of butter
1 cup milk or cream (really, might as well go all out at this point)
2 Tbsp all-purpose flour
1 tsp salt
1/2 tsp garlic powder
2 bags frozen or 5 can drained of kernal corn (I prefer frozen)
1/2 -1 jalapeno finely chopped (I prefer more heat)
If you prefer a crock pot you can dump all of this into the crock pot, turn it to low heat and let it cook for 2-3 hours on low, stirring every now and then.
For stovetop, place your corn in a large bowl.
Slowly melt the cream cheese, butter and milk in a saucepan on medium low heat. Whisk in the flour, salt, garlic powder and jalapeno. Pour cream mixture over corn and stir to combine. Pour mixture into an oven safe dish with a lid and cook for 30 minutes at 350.
Serves 8-10
Enjoy Y'all!
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