Our friend Leslie makes the best creamed corn — for Thanksgiving or whenever. Here is her recipe.
Serves 4 people
- 3 cans of white shoepeg corn (drained) — or 4-5 of the smaller cans
- 1, 8oz. block of cream cheese
- 1 cup milk
- 1 stick butter
- Garlic salt
- Pepper
- Jalapenos to taste (very mild would be 1/3 of a Jalapeno, with the seeds taken out). Can put a little in the pot and then have more on the side to add as desired. Even better, grill the jalapenos and chop them up.
In large sized pot, add milk, butter, cream cheese, seasonings and Jalapenos. Then add corn. Let it sit on stove top on very low heat for about 1 1⁄2 hours (or if you are doubling the recipe, for 2-3 hours).
*Careful with cutting the Jalapenos, they are pretty potent and even breathing in the Jalapeno juice can cause a coughing fit.