Have you ever driven through the state of Texas? If so, then you know it takes a long time to get from one place to the other. Besides the big cities, there's not much here but a whole lot of dessert. I remember dozing off in my uncle and aunt's van when we left El Paso. I woke up ten hours later only to find that we were still not even halfway there! I awoke to a furious hunger, but all we were passing was a string of fast food joints. Don't get me wrong, I love me some fast food as much as the next guy, but not always. And not at that particular moment.
Because we were in a hurry, I begged my uncle to stop by any sort of BBQ place to get a decent bite to eat. After a little prodding, he said he knew of a place just outside Johnson City, a couple of hours from where we were.
When we got there I was so famished, I ordered six things off the menu just for myself. Three of them were side dishes, including creamed corn. It was the standout dish of my whole meal and I remember thinking to myself to try and remember all the nuances of the flavor so I could make it once I got home.
I've been preparing creamed corn ever since, and it has come a long way. Here's a very quick and easy way I've mastered this delectable side dish… and because I'm a Latin girl, I've added a little spicy toquecito to the recipe!
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