Creamed Corn

Prep Time: 10 minutes

Cook Time: 10-15 minutes 

Yield: 8 servings 

Ingredients 

16 ounces shucked fresh or frozen corn kernels 

3 Tablespoons Zeal Creamery Pink Salted Butter

¾ cup (1 small) poblano pepper, diced 

¼ cup (1 medium) shallot, diced  

3 Tablespoons all-purpose flour 

1 teaspoon (1 clove) garlic, minced 

2 cups Zeal Creamery Whole Milk 2 ounces (½ cup) grated Pepper Jack cheese 

1 Tablespoon granulated sugar (if you prefer a sweeter creamed corn, use 2 Tablespoons) 

½ teaspoon kosher salt 

¼ teaspoon ground black pepper ¼ teaspoon smoked paprika 

⅛ teaspoon cayenne pepper ½ cup green onions, cut on a bias

Method 

  • If using frozen corn, cook according to package directions and set aside. 

  • In a 2-qt pot over medium heat, melt the butter.

  • Add poblano and shallots to pot and cook until soft and translucent, 3-5 minutes.

  • Add the flour and garlic to the pot and stir to combine. Cook, stirring continuously until flour coats shallots and smells nutty, about a minute. 

  • Slowly whisk in the milk.

  • Cook, whisking continuously until mixture thickens and is bubbling, 4-5 minutes. 

  • Whisk in Pepper Jack cheese, sugar, salt, black pepper, smoked paprika, and cayenne pepper. 

  • Whisk in corn and top with green onions. Serve warm. 

Mickayla Wawrousek