Spicy Creamed Corn

Name: Spicy Creamed Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cups, 9 serving(s)
Ingredients: 2 garlic cloves, chopped; 1 tablespoon extra virgin olive oil; 2 tablespoons lowfat margarine; 1 large yellow onion; 2 jalapeno peppers; 1 small red bell pepper; 2 (10 ounce) boxes frozen corn kernels; 1 1/2 cups chicken stock, Reduced Sodium; 1/2 cup skim milk; 1/2 tablespoon cornstarch; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped

⏱ 20 mins 🍽 6 cups, 9 serving(s) 🏷 Vegetable

This spicy creamed corn is a vibrant vegetable side that comes together quickly. Onions, jalapeños, and red bell pepper are sautéed with garlic and corn, then simmered in a creamy chicken stock and milk base thickened with cornstarch. Fresh parsley and cilantro add a final herbal note. The entire process takes only about 20 minutes to complete.

Ingredients

2 garlic cloves, chopped
1 tablespoon extra virgin olive oil
2 tablespoons lowfat margarine
1 large yellow onion
2 jalapeno peppers
1 small red bell pepper
2 (10 ounce) boxes frozen corn kernels
1 1/2 cups chicken stock, Reduced Sodium
1/2 cup skim milk
1/2 tablespoon cornstarch
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Method

Place a skillet over heat with 2 tbsp of extra virgin olive oil and the margarine.
Add the chopped onion, jalapeño peppers, red bell pepper, garlic, and frozen corn kernels to the skillet, seasoning with salt and pepper.
Cook the mixture for 4-5 minutes until the onion pieces have softened.
Sprinkle the cornstarch over the vegetables and cook while stirring for 1 minute.
Pour in the reduced sodium chicken stock and skim milk, whisking to combine.
Allow the corn to reach a simmer, then reduce the heat and cook for about 5 minutes until the sauce is thick and creamy.
Stir the chopped fresh parsley and cilantro into the finished corn before serving.

Nutrition (per serving)

Sodium69700 mg

Recipe details

CategoryVegetable

AuthorCourtneysCakeBalls