Has anyone made some version of the corn, cream cheese, and

[emtd]

jalapeno pepper side dish?

I've never heard of it, but is it maybe more of an American favourite?

I'm thinking of making this one from Bon Appetit but I purchased frozen corn instead of canned.

I'd appreciate hearing if people think it's good or should I keep looking for another idea?

Thank You

Betty

http://www.bonappetit.com/columns/cooking-without-recipes/article/corn-cheese-thanksgiving-side

 

[charley]

Your frozen corn will be fine--I personally prefer white shoepeg for smaller

kernels and tenderness.
Personally I prefer a corn pudding to something like this--which sort of looks like it aspires to a southwestern creamed corn dish. Can't say I've ever seen cream cheese in a corn dish--doesn't mean it won't be good. I just think this looks like it will be "dry".

 

[barb_b]

Hi Betty, My go to rec: is from Richard. Rec: Ina Garten's Sagaponack Corn Pudding

I make this every year, since posted. YUMMY! And I use frozen, then de frosted rinsed corn. AND, I make it on Wed. Follow Richards suggestions, I don't think I changed anything. Fridge on Wed, room temp on Thurs before cooking in oven on thurs.

HUGE hit at our home.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164606

 

[emtd]

Thank you to both of you. I will follow your advice

and make a pudding instead for our book club dinner.

We've (Canadians) already had our Thanksgiving but I'll keep it in mind for next year menu.

Betty

 

[charley]

I really think you'll be happier. We are a corn loving family and I have frozen creamed

corn for (now) 50 years. I honestly do not see the good flavor in that recipe. I could be VERY wrong.

There is corn maque choux, a NOLA classic that is corn, garlic, onions peppers, and of course, butter. It is delicious if you are looking for a corn dish without so much creaminess.

 

[emtd]

That's kind of you to offer an alternative Charley I admit that as I'm hosting

the book club evening and leading the conversation - the idea of a water bath for the corn dish was a little more than I'd like to take on. So if you had an alternative I would appreciate that.
One of the group has a pork allergy though so I couldn't add bacon.
I'd never heard of maque choux - and am not sure what a NOLA classic is.
Yikes - so much to learn.

Thanks again
Betty

 

[orchid]

This cream corn casserole from Pioneer Woman is seriously delicious!

http://thepioneerwoman.com/cooking/fresh_corn_cass/

 

[charley]

Just bake it. I don't do water baths except for cheesecakes

 

[charley]

I didn't suggest that corn pudding and as much as I love Ina, I do some

very plain ones. Take a look at this google page--corn, eggs, milk, some onions, maybe peppers.

corn maque choux is corn kernels, onions, red and green bell peppers. Saute the peppers, add the corn and cook some more.

You can even make the Mexican street corn with corn, NM chile powder, parmesan cheese, s&p.

 

[lisainla]

I have not made this, but something similar, It is very much like artichoke dip flavors

except with corn.

With cream cheese, jalapeno, garlic, butter, and cheese - how could you go wrong?

smileys/smile.gif

 

[emtd]

I agree - how can you go wrong - thanks very much everyone.

 

[richard-in-cincy]

Barb, glad you're enjoying that recipe. We just love that one too.

 

[emtd]

Richard and Barb - do you use the water bath method? I see Charley does not. Tx.

 

[barb_b]

I have done both, and not noticed a difference with the water bath.

 

[richard-in-cincy]

Agree. I don't see the need of waterbath with a corn pudding.

 

[emtd]

Thanks RIchard and Barb (and Charley).