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West Texas Creamed Corn Recipe

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This recipe for West Texas Creamed Corn is from The Tidioute Guide to Food, Families and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TBS margarine or butter
1 jumbo onion, chopped
1 jalapeno chile, seeded and minced
1 garlic clove, minced
2 TBS all-purpose flour
3/4 tsp ground coriander
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground red pepper (cayenne)
1 cup mile
2 cans (15 oz each) whole kernel corn, drained
¾ cup shredded Monterey Jack cheese
2 TBS chopped fresh cilantro
Cilantro leaves for garnish
Directions:
Directions:
In 3-quart saucepan, melt margarine or butter over low heat. Add onion and jalapeno and cook until tender, 6 to 8 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Stir in flour, coriander, cumin, salt and ground red pepper and cook, stirring, 1 minute

Stir in milk; heat over medium heat until mixture thickens and boils, stirring frequently; boil 1 minute. Add corn and cook 5 minutes, stirring frequently. Remove saucepan from heat. Reserve 1 tsp chopped cilantro. Stir in cheese and remaining chopped cilantro until cheese melts. Sprinkle with reserved cilantro. Makes about 4 cups. I make this ahead, refrigerate and reheat in microwave

 

 

 

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