Creamed corn is basically a soup or a sauce made from the pulping of corn kernels and the milky residue of the corn itself. Most people know it as something that comes out of a can, but for me there is nothing more fun than making it from scratch. From pulling the husk off the corn to mixing the final spoon blend in the bowl, the only thing better than making creamed corn, is spicy creamed corn itself! I love to add sliced jalapeño peppers to the mix.
Spicy creamed corn is super easy to make, by the way. I like to prepare it in my slow cooker, mainly because I typically serve it as a side dish during big meals and holiday events, and frankly, hassle-free cooking with the slow cooker is amazing. Fill the cooker with all the ingredients and leave it on the corner of your counter for a few hours, and you’re free to cook your other main dishes without thinking about this side. It really is that simple. Give my spicy cream corn recipe a try at your next big shindig. You won’t be disappointed!
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