Spicy Creamed Corn
Minutes Prep time: 10
Minutes Total time: 40
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 10
Minutes Total time: 40
Servings: 12
Difficulty: Intermediate
2-1/3 tablespoons unsalted butter, divided
1/2 small yellow onion, diced
1 medium red bell pepper, seeded and diced
4 cups Birds Eye® Sweet Kernel Corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 teaspoon ground cumin
1 teaspoon chili powder
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 16 g | 5% |
Cholesterol | 10 mg | 3% |
Total Fat | 4 g | 6% |
Iron | 1 mg | 4% |
Calories | 104 kcal | 5% |
Sodium | 273 mg | 11% |
Protein | 3 g | 6% |
Saturated Fat | 2 g | 11% |
Sugars | 5 g | 0 |
Vitamin C | 23 mg | 38% |
Heat 1 teaspoon of butter in a large frying pan over medium heat and add in the onions to caramelize, about 15 minutes.
Once the onions are browned add in the red peppers and corn and sauté for 4 to 5 minutes over medium-high heat until they become lightly browned.
Next, add in the drained tomatoes along with the cumin and chili powder, and stir and sauté for 2 to 3 more minutes.
Stir in the flour until completely combined and then add in the milk. Bring the mixture to a boil and let thicken.
Once boiling turn the heat to low and stir in the salt and pepper. Note, the mixture should be as thick as alfredo sauce. Garnish with chopped green onions and cilantro. Serve hot.
Spicy Creamed Corn