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Jalapeño creamed corn

Adapted by Lisa Fain from the Houston Chronicle
  • minutes
  • Serves 8

INGREDIENTS

8

ears of corn, shucked or 6 cups frozen corn

2 1/2 cups

half and half

1 stick

unsalted butter

1

jalapeño, seeded and diced

1 clove

garlic, minced

Salt

1 tbsp

granulated sugar, can use more or less, depending on corn sweetness

cayenne

1/4 cup

crumbled Cotija cheese or grated Parmesan cheese