Green Chile Creamed Corn is a spicy, creamy side dish with fresh corn, two types of chiles, bell peppers, and cream cheese for tanginess. Don’t you need a great recipe for your Memorial Day barbecue?
¼ cup butter
5 scallions, sliced, both white and green parts
1 red pepper, minced
1 large garlic clove, minced
1 (4-ounce) can diced green chiles, drained
6 cups fresh corn kernels
½ cup vegetable or chicken broth
1 teaspoon granulated sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
¼ cup pickled jalapeno slices, coarsely chopped
1 package (8-ounces) cream cheese, cubed
¼ cup heavy cream
In a large skillet over medium heat, melt the butter.
Add the scallions, red pepper, and garlic clove.
Saute for 5 minutes until fragrant.
Add the green chiles and stir until combined. Cook for another minute.
Pour in the corn kernels.
Fold to combine the corn with the sauteed vegetables in the pan.
Pour in the broth. Sprinkle in the sugar, salt, and pepper.
Stir, cover, and simmer for 20 minutes or until the liquid has evaporated and the corn is tender.
Reduce the heat to low.
Stir in the cubed cream cheese and heavy cream.
Cook, stirring constantly until the cream cheese has melted and the mixture has thickened slightly.
Taste to adjust for seasonings.
- Category: Side Dish
- Method: Saute
- Cuisine: Southwestern
Keywords: green chile creamed corn, side dish, potluck, creamed corn, fresh corn, corn on the cob, corn