Striving for good food in the great outdoors- the pioneer way.

Tuesday, June 29, 2010

Creamy Jalapeno Corn

It was about 2:00 in the afternoon when Matt emailed Erin at work and said he felt like corn for supper.  Of course, he was hungry for something we didn't have at home.  This meant that in between work projects and phone calls, Erin did a quick search for a corn casserole recipe (since we were wanting something different than our standard corn casserole).

After finding this one on the Pioneer Woman's website, we have determined that it is the perfect side dish to any smoked, grilled, or barbequed meats!  Of course, we didn't end up making just as the recipe.  

To be honest, the corn ended up being cooked for too long- making its texture a bit chewy.  Next time, we won't pre-cook the corn.  Just have it thawed.  The recipe below reflects that.  In addition to that one change, we made a few more adjustments to the original including a little more cream cheese, a little more butter, a touch of sugar, and more jalapeno.  Finally, we made the recipe smaller than found in the link above.  (We did not need 12 servings.)

We served it as a side dish to smoked meatloaf. 

Creamy Jalapeno Corn
10" Dutch Oven
14 coals on top, 8 on bottom

1 32-ounce bag frozen sweet corn niblets (thawed)
2 jalapeno peppers, seeds & rib removed, finely diced
5 tablespoons salted sweet cream butter (go ahead- use real butter)
6 ounces cream cheese
1 tablespoon white sugar
1/2 cup shredded cheddar cheese 

Heat up your coals.  Maybe you will want to heat up a few extras since you will melt your butter and cream cheese in your 10" dutch oven before mixing in the rest of the ingredients.  If you melt the butter & cream cheese over a camp stove or fire, then you don't really need any extra as this only cooks for about 20-25 minutes depending on the wind.  

Okay, so, melt the butter stirring often add the jalapeno and cook for a few more minutes.   Add cream cheese and melt.  In a separate bowl, combine corn, sugar, and shredded cheddar.  Stir in the butter and cream cheese mixture.  Cook with the number of coals as indicated above for about 20-25 minutes.  

Just before serving, stir the corn up.  Delish!

1 comment:

  1. We made this again last night without pre-cooking the corn. It turned out perfect!