Green Chile Creamed Corn

An easy, spicy, green chile creamed corn that takes advantage of the early summer corn crop. Fresh corn, aromatic vegetables, green chiles, cream cheese, and heavy cream combine for a delicious side dish that’s perfect for potlucks, barbecues, and holidays.

This recipe is one of my ‘go-to’ Memorial Day barbecue menu ideas! I like to serve it with Grilled Tequila Lime Chicken, tangy Vinegar Based Coleslaw, Balsamic Fruit Salad, and a cool, creamy Mojito Tart for dessert. It’s a crowd-pleasing holiday menu with a Southwest flair.

HOW TO PICK FRESH CORN

Here in central Florida, the fresh corn has hit the grocery store in a big way. I love taking advantage of in-season produce while it’s inexpensive and at its peak of flavor.

However, knowing how to pick the best of the crop can be daunting. With a few simple tips, you’ll be collecting the best the season has to offer.

1. Look at the husk. It should be slightly damp, bright green, and wrapped tightly around the corn. Step away from dry, yellowed, or brown husks. Be sure to avoid any little brown spots or holes in the husks as well. This indicates bugs or worms and you don’t want that! Also, don’t pull the husk away from the corn. It shortens the shelf life of the corn and causes it to dry out much faster. Plus, it’s bad etiquette. Nobody wants produce that’s been manhandled.
2. Notice the silky tassel at the top. It should be gold or light brown/green and feel a little sticky. If it is dry or black, damp, and mushy, this means the corn is old and should be avoided.
3. The corn cob should feel firm and plump from top to bottom. You should not feel any soft spots or areas where the corn is missing on the cob.

EASIEST WAY TO CUT CORN FROM THE COB

This is a messy job. It just is. However, there are a couple of ways to make it easier.

First, you could buy a tool whose sole purpose is to cut the kernels from the cob. It isn’t expensive, but that’s all it does. If you have drawer space, maybe this is your best option.

Another option is to use a bundt or angel food cake pan and stick the corn cob into the hole in the center. Use a sharp knife to slice down along the cob to remove the kernels. They’ll fall into the pan. This lessens the mess and contains the kernels.

Finally, use a mixing bowl and cut the kernels from the cob from the top to the middle and then flip the cob and cut the kernels from the other end.

WHAT INGREDIENTS ARE NEEDED?

• Butter – to saute the vegetables
• Scallions, red bell pepper, and garlic
• Canned, diced green chiles – you can choose how much heat you want to add
• Corn kernels – fresh is sublime in this recipe, but frozen works in a pinch. Just thaw the corn before you add it to the skillet
• Broth – helps to steam the corn
• Granulated sugar – just a tiny amount. It helps bring out the sweetness of the fresh corn
• Salt and pepper
• Pickled jalapeno – this is optional but adds another layer of flavor
• Cream cheese – adds tang and creaminess
• Heavy cream – helps thicken the corn and adds creaminess

HOW DO I MAKE IT?

First, we’re going to saute the scallions, bell pepper, and garlic in butter until the onions are translucent and soft.

Add the green chiles, broth, corn, sugar, salt, and pepper to the skillet.

When the corn is tender, stir in the pickled jalapeno, cream cheese, and cream and cook until thick and luscious. Pretty easy, right?

VARIATIONS ON THE RECIPE

• Who doesn’t love bacon? Replace the butter with bacon fat and crumble cooked bacon on top of the corn before serving.
• Sprinkle the top of the creamed corn with shredded cheddar cheese, pepper jack cheese, or parmesan.
• Give it more of a Mexican flair by adding a teaspoon of cumin powder when sauteeing the vegetables and a squirt of fresh lime before serving.
• Toss in sun-dried tomatoes, sliced black olives, and feta cheese for a Mediterranean-inspired side dish.
• Black beans would make this a delicious and complete vegetarian meal.

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