Ingredients:
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Directions:
Preheat a skillet over medium-high heat with oil and butter. Add the onions, jalapenos, bell pepper, garlic, corn, salt and pepper to taste. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes.
Finish the spicy creamed corn with parsley and cilantro. Taste and adjust seasoning with salt and pepper. |
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