With the barbecue and grilling season upon us, it's time to toss out the usual boring side-dishes which take up too damn much room on the floppy paper plates and replace them with something exciting, tasty, healthy and delicious. Of course it doesn't hurt that this dish also features Kahlua!
The chances are very strong that you've, unfortunately, put into your body that disgusting gunk from a can called creamed corn. My God, why anyone would even attempt to eat that slop is beyond me and what is really sad is that people actually think that stuff is real creamed corn. Blah! Nothing could be farther from the truth. Real creamed corn has texture, taste and is not some snot-textured crap with a taste of pudding gone rancid! Forget everything you know about creamed corn because you are about to experience the real deal and experience it with the zest of the Southwest!
First of all, real creamed corn is just as the name implies. It is husked corn (removed from the cob) slightly cooked in cream. It never meets a food processor, the kernels are whole! Real creamed corn also uses the natural corn milk from the cob, which you get from scrapping the cob after you have removed the corn. In the case of this very special creamed corn, we have accentuated the natural goodness with not only a hefty dose of Kahlua but with the snap of fresh peppers. Oh yeah, this is indeed a very special and healthy treat.
Though this dish goes great with any spicy barbecue or grilled entree, it is also wonderful whenever you can get fresh sweet white corn. You can also turn this into a wonderfully fresh corn salad by simply eliminating the cooking process. If you're a vegan, simply eliminate the cream and you have one of the tastiest vegetarian and vegan dish around.
Ingredients needed for Kahlua Creamed Corn (serves 2):
- 2 ears corn, stalks and silk removed
- 1 Tbs. heavy cream
- 1 jalapeno pepper, stemmed, seeded and minced
- 1/4 red bell pepper, stemmed, seeded and minced
- 2 shallots, minced
- 1/2 tsp. salt
- 1/4 cup Kahlua
- 1 Tbs. minced cilantro
- Using a sharp paring knife, cut the kernels from the cobs into a large bowl. Using the dull side of the knife, scrape the cobs to release the sweet and natural corn milk. Discard the now empty cobs.
- Into a medium saute pan or skillet over medium heat, add the corn kernels and cream and bring just to a simmer.
- Add the peppers, shallots and salt and cook 4 minutes.
- Remove the pan from the heat and stir in the Kahlua. Place back onto the heat and cook 1 minutes.
- Spoon the creamed corn onto a serving plate, sprinkle with cilantro and serve!
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