Jalapeno Creamed Corn

A nice twist on a classic recipe, this pairs great with any bbq as a side dish.  The jalapeno adds more flavor, but you can always kick it up a bit by adding more of the raw jalapeno to top it off.  The depth of the dish also makes a great transition into fall with a simple steak dinner.  Add more or less jalapeno to your taste but you are sure not to go wrong!  For the most part this is not a spicy dish, but you can make it spicy if you want by adjusting the amount of jalapeno.

Jalapeno Creamed Corn

4 corn cobs

3 TBSP jalapeno juice (recipe below)

2 -3 jalapeno, stems and seeds removed, diced

2 TBSP butter

1/2 cup heavy cream

Remove corn from the cob.  Use a corn creamer to do so if you have one.  If not, my preferred method is to cut the corn from the cob, place in deep bowl and use a muddler to smash up the corn so the "juice" starts to come out but it still resembles corn.  

Put corn into medium saucepan and cook over medium heat, stirring, until the corn starts to thicken.  Add the butter and the heavy cream and reduce slightly until again thickened, stirring the whole time.  It will not take too long.

Add the jalapeno juice, salt and pepper.  Taste and adjust seasoning to your preference.  You may want more or less of the jalapeno juice depending on how spicy you like it and how hot the peppers are.  Garnish with diced jalapeno and serve warm. 

 

 

Jalapeno Juice

Remove stems and seeds from 4 jalapeno.  Place in small Cusinart and puree until liquid.  Reserve until ready to use.