If it weren't for the Spicy Creamed Corn I wouldn't have even bothered blogging about this meal. I woke up with a headache and was battling it all day, so while I made the corn dish and took a few bites of my burger, I wasn't really in the mood to eat let alone take decent photos.
SP had gotten 5 ears of corn at the market last week that needed to be used, so when I saw this recipe in Rachael Ray's 365: No Repeats cookbook I decided to give it a try. I really, really liked it. The grilled corn added a nice smokiness and the kick from the jalapenos was a welcome change from traditional creamed corn.
Spicy Creamed Corn
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, chopped
2 jalapeno peppers seeded and finely chopped (I left the seeds in one for more spice)
2 10 ounce boxes frozen corn kernels (I used 5 ears of fresh corn that I cooked on a grill for about 5 minutes until the kernels started to caramelize. I took the kernels off the cobs with a sharp knife)
1 tablespoon all purpose flour
1 1/2 cups chicken stock or broth
1/2 cup heavy cream
1/4 cup fresh flat leaf parsley leaves
2 tablespoons chopped fresh cilantro
Heat a skillet over medium high heat with the olive oil and butter. Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt, and pepper. Cook for 4 to 5 minutes or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock and heavy cream - bring the corn up to simmer and cook until it is thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro. Taste and adjust seasoning.
We also had burgers, but like I said I only had a few bites of mine. I took some aspirin and sat outside reading after dinner and my headache seems to have gone away.