Prep 5 mins
Cook 2 hrs
Creamed corn with a bit of a "kick"
- 1 tablespoon butter
- 1⁄2 cup shredded monterey jack cheese
- 1 cup milk
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon cayenne
- 2 tablespoons flour
- 16 ounces frozen corn
- 2 green chilies, roasted, seeded & chopped
- Whisk all, except corn and chilies, together. Add corn and chilies, cover and cook 2-3 hours on low. Stir occasionally.
Made this for DH and his buddy tonight to go with Habanero Hellfire Chili. I didn't have a green chili but they absolutely loved this. Thanks!