Creamed corn gets some Southwestern flair in this comforting dish. Our Thanksgiving table always has a place for this amped up version of traditional creamed corn. This is the perfect side dish to any roast or smoked turkey.
The cuisine of Southwestern United States is characterized by the use of spices and chili peppers. It comprises a fusion of recipes influenced by Native Americans and Mexican cultures. I love how simple food gets extraordinary flavor simply through the introduction of some kind of chili, much like this Southwestern creamed corn.
Sweet and delicate roasted corn kernels are sauteed in butter along with onion and poblano pepper. I particularly like the peppery flavor brought in by the poblanos to this dish. The heat of the poblano mellows down after it is sauteed with butter, onion and corn. The addition of Mexican chili powder hints at the perfect amount of spice. I use cornmeal to enhance the corn flavor of this dish as well as to thicken it. Then I add warm heavy cream to the corn mixture. The cream simmers with the corn mixture and thickens, creating this rich velvety creamed corn.
Recipe
| Ingredients | |
|---|---|
 | 4 ears of corn |
| ½ cup minced onion |
| ½ cup minced poblano pepper |
| 2 tablespoon yellow cornmeal |
| 1 teaspoon Mexican chili powder |
| 3 cups lukewarm heavy whipping cream |
| 2 tablespoon butter |
| 1 teaspoon sea salt |
| 1 teaspoon freshly ground black pepper |
| Instructions | |
|---|---|
| Wrap ears of corn in aluminum foil and roast in a 400 degree F oven for 30 minutes. Let them cool, then with a sharp knife shave the corn kernels from the ears |
| Melt butter in a pan over medium heat |
| Add the minced onion to butter and saute over medium heat until the onion is soft and translucent |
| As soon as the onion is soft, add poblano peppers and saute for a minute |
| Add corn and the cornmeal and saute for a minute |
| Season the corn mixture with salt, pepper and chili powder |
| Add heavy cream and stir everything together |
| Keep stirring until it thickens and gets creamy and velvety. The consistency should be like thin cake batter, if it gets too thick add some more cream |
| Serve hot or at room temperature. This Southwestern creamed corn serves as a delicious side dish for pork, chicken or turkey |
If you make this Creamed Corn with Poblano Pepper, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Add some Southwestern flair to simple food
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