Chipotle Creamed Corn
Creamy, smoky, and a little spicy, this Chipotle Creamed Corn is the perfect side for a Mexican menu or any grilled meat!
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!