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Southwest Corn

by on July 18, 2009 in Sides, Vegetables July 18, 2009 SidesVegetables
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious creamy corn dish with a kick! Perfectly compliments Mexican food.

Ingredients

  • 3 Tablespoons Butter
  • 1 Onion, Diced
  • 1 Jalapeno Pepper, Seeded And Diced
  • 1 Garlic Clove, Minced
  • 2 Tablespoons Flour
  • ¾ teaspoons Ground Cumin (optional)
  • 1 teaspoon Salt
  • ⅛ teaspoons Cayenne (red Pepper)
  • 1 cup Milk
  • 2 (15 Oz) Cans Whole Kernel Corn, Drained
  • ¾ cups Shredded Monterey Jack Cheese
  • 2 Tablespoons Fresh Chopped Cilantro

Preparation

Melt butter in large saucepan. Cook onions, jalapeno pepper and garlic in butter until softened. Sprinkle flour over all, then add cumin, salt, cayenne and milk. Stir a bit, then add corn, cheese and cilantro. Combine ingredients and let simmer for 5 minutes.

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Profile photo of jbos87

jbos87 on 4.11.2011

Sooooo delicous! Makes a nice huge portion, enough for about 8 people. Its a great side dish but this also makes a great dip. Put it over top of some nachos and you’ll be a happy camper!

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