Chipotle Creamed Corn
This Chipotle Creamed Corn is the perfect side to any Mexican menu. Equally delicious with grilled chicken, smoked ham, pork chops or steak. Creamy, smoky, and a little spicy!
The recipe calls for fresh shucked corn, and I highly recommend it. Makes a big difference in the outcome. If you can find Silver Queen corn, that is my favorite. Silver Queen corn is a sweet white corn that is super delicious. Otherwise, use any fresh corn from the grocery or farmer’s market. It is definitely worth the effort to buy fresh and shuck it yourself. If you have trouble finding the roll of frozen Mackenzie corn, you can substitute a can of creamed corn, but I like the frozen roll better.
Also, don’t skimp on the garnishes of paprika, cilantro and chives on this Chipotle Creamed Corn. And that crispy, salty proscuitto is just wonderful on top! Anytime there is a garnish or topping in a recipe–whether my recipe or someone else’s recipe–don’t skip it! You can put them on the side if you like, but definitely try them. So often garnishes and toppings are what takes a good recipe to the next level. They are that little something extra that simply makes the recipe!
Chipotle Creamed Corn
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 shallot chopped fine
- 1 poblano pepper seeded and chopped fine
- 3-4 ears white corn freshly shucked; Silver Queen corn if you can find it
- 1 roll Mackenzie frozen white corn
- 2 chipotle peppers from can chopped fine
- 1/2 cup half and half
- 4 ounces cream cheese room teperature
- garlic salt, kosher salt and fresh ground pepper to taste
- 6 slices thin proscuitto can substitute crispy cooked bacon
- paprika, fresh chopped cilantro and fresh or dried snipped chives for garnish
Instructions
- Place the prosciuitto on a baking sheet covered in non stick foil and put into a 400° oven. Bake until the strips are crispy and light brown in color. Crumble and set aside.
- Heat a large skillet over medium heat. Drizzle with olive oil and butter and saute the shallot and poblano pepper for about 2 minutes. Add in fresh corn. Cook for about 8-10 minutes, adding a splash of chicken broth if it gets too dry. Season with just a bit of garlic salt and pepper.
- Add the roll of Mackenzie corn to the skillet, breaking into pieces and combining with the fresh corn mixture. Add the half and half and chopped chipotle peppers; stir well.
- Incorporate the cream cheese into the skillet, melting and stirring it into the corn mixture well. Taste and add a sprinkle of kosher salt, if needed.
- Before serving, sprinkle with paprika, fresh cilantro and chives and the crispy proscuitto. Enjoy!