West Texas Creamed Corn

14 ingredients
10 steps

Ingredients

  • 3 tbsp. margarine or butter
  • 1 jumbo onion
  • 1 jalapeno chile
  • 1 clove garlic
  • 2 tbsp. all-purpose flour
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground cumin
  • 1/4 tsp. salt
  • .13 tsp. red pepper (cayenne)
  • 1 c. milk
  • 2 can whole-kernel corn
  • 3/4 c. shredded Monterey Jack cheese
  • 2 tbsp. fresh cilantro
  • Cilantro leaves for garnish

Directions

  1. 1
    In 3-quart saucepan, melt margarine or butter over low heat.
  2. 2
    Add onion and jalapeno and cook until tender, 6 to 8 minutes, stirring occasionally.
  3. 3
    Add garlic; cook 1 minute longer.
  4. 4
    Stir in flour, coriander, cumin, salt, and ground red pepper, and cook, stirring, 1 minute.
  5. 5
    Stir in milk; heat over medium heat until mixture thickens and boils, stirring frequently; boil 1 minute.
  6. 6
    Add corn and cook 5 minutes, stirring frequently.
  7. 7
    Remove saucepan from heat.
  8. 8
    Reserve 1 teaspoon chopped cilantro.
  9. 9
    Stir in cheese and remaining chopped cilantro until cheese melts.
  10. 10
    Sprinkle with reserved cilantro; garnish with cilantro leaves.

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