Creamy confetti corn
My grandmother taught me her secrets of the corn!
She always made the corn dishes that made people ask, “who made the corn?”. It was always THAT great. One of the things she would do every summer was to buy a bushel (or two) of corn at a farmer’s market, shuck it, cut the kernels off and freeze it in quart bags. She would then be able to have that summer taste of corn all year long. Brilliant!
Now I know what you are thinking – cutting corn off the cob is a pain in the you know what. And, I agree. However, doing it just once (over a large baking sheet to prevent mess) and freezing a bunch of it really makes it more tolerable and will give you that sweet taste for many months. This dish at Thanksgiving using my own frozen corn is always a hit.
Some like it hot!
We are big fans of a little spice in our recipes so we use a Jalapeño with the seeds and pith intact in most of our dishes (this is where the heat lies). If you don’t like heat, you can either remove the pith and seeds or use a regular green bell pepper. Just be sure to also use a red bell pepper to get the confetti effect. 🙂
Creamy Confetti Corn
Ingredients
- 4 cups Corn kernels approximately 8 ears
- 2 Tbsp Butter
- 2 Tbsp Olive oil
- 1 cup Red bell pepper chopped
- 1 large Jalapeño chopped (pith and seed removed if you don't like heat)
- 1/2 cup Chicken stock
- 4 oz cream cheese cubed
- 1/2 cup Monterey Jack Cheese shredded
- 1 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- Fresh dill for garnish
Instructions
- In a large skillet melt the butter and add the corn. Cook, stirring frequently for about 7 minutes. Remove corn from skillet and set aside.
- Add olive oil to the skillet. Add the peppers and sauté for 3 -4 minutes. Add the chicken stock and cubed cream cheese. Stir constantly until creamed cheese is totally melted, approximately 3 minutes.
- Once cream cheese is melted, stir in the Monterey Jack cheese and cook until blended. About one minute.
- Add the corn kernels, salt and pepper and stir until combined. Cook for about 3 minutes more.
- Garnish with fresh chopped dill and serve.
Yummy!!!