After my first #publix4pork post, I had a couple people ask about the Jalapeno Creamed Corn I mentioned. It definitely added a kick to the night. My husband and friends are spicy-food lovers; each week, the dishes that make my mouth light on fire have been their favorites.

I am extremely sensitive to spicy foods for some reason. I love the flavor of jalapeno, but I usually go to great lengths to remove all the seeds and veins and eke out all the flavor but not too much of the spice. Which often means my husband will just pour hot sauce over whatever I’ve made.

(Speaking of jalapenos, yesterday I made Jalapeno Popper Quiche and unfortunately had to use the milk-in-the-eye trick I remembered from Heavenly Homemakers. Not my finest moment.)

So to me, this creamed corn is really hot. But for normal people, I understand that it’s just slightly spicy. Either way, it’s really good!

Jalapeno Creamed Corn

Adapted from Rachael Ray 365: No Repeats

2T olive oil
2T butter
1 large yellow onion, diced small
2 jalapeno peppers, seeded and diced
1 bell pepper (I used green, but any color works), diced
20 ounces frozen corn
1T flour
1 1/2 cups chicken stock or broth
1/2 cup heavy cream
salt and pepper
2T chopped fresh cilantro (optional)

Heat a large skillet over medium-high heat with oil and butter. [Yes, I did use a saucepan. All my skillets were in use! But a skillet would be better.] When butter is melted, add onions, jalapenos, bell pepper, and corn kernels. Sprinkle generously with salt and pepper. Saute until onions are translucent, about 5 minutes.

This is what your veggies look like if you thought you had a big bag of frozen corn but you only had about 1/2 a cup and you have to send your husband to the store.

Sprinkle with flour and cook for 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil, and then reduce heat to medium-low to simmer. Cook until it’s creamy, about 5 minutes.

If it still seems too runny, make a slurry with 1T cornstarch and 1/4 cup water. Pour into corn mixture and continue simmering until thickened.

Pour into a serving bowl and sprinkle with more pepper and fresh cilantro.