West Texas Creamed Corn
West Texas Creamed Corn is a popular dish that originated in the southwestern United States. It is a creamy, savory side dish made from sweet corn cooked in butter, cream, and various seasonings such as garlic, coriander, cumin, and black pepper. Some variations may also include additional ingredients such as bacon, or additional cheese for added flavor and texture. This dish is easy to make and can be customized to suit different tastes. By using fresh ingredients and following a few simple steps, anyone can enjoy a delicious serving of West Texas Creamed Corn.
West Texas Creamed Corn
Ingredients
- 4 tbsp. butter
- 1 jumbo onion
- 2 jalapeño Chile seeded and chopped
- 3 cloves garlic minced
- 2 tbsp. all-purpose flour
- 3/4 tsp. ground coriander
- 2 teaspoons ground cumin
- 1/4 tsp. salt
- 1/4 tsp. red pepper cayenne
- 1 cup half and half
- 2 can whole-kernel corn or 4 cups of fresh corn about 8 ears, will all depend on size ears. May be more
- 1 cup Shredded Monterey Jack cheese
- 1/4 cup fresh cilantro chopped
- Cilantro leaves for garnish
Instructions
- In 3-quart saucepan or large skillet, melt butter over low heat. Add onion and jalapeño and cook until tender, 6 to 8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in flour, coriander, cumin, salt, and ground red pepper, and cook, stirring, 1 minute.
- Stir in milk; heat over medium heat until mixture thickens and boils, stirring frequently; boil 1 minute. Add corn and cook 5 minutes, stirring frequently. Remove saucepan from heat. Reserve 1 teaspoon chopped cilantro. Stir in cheese and remaining chopped cilantro until cheese melts. Sprinkle with reserved cilantro; garnish with cilantro leaves.
Video
Corn is so versatile and nutritions. Here is an article from the Mayo Clinic Health System about Corn.
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