Spicy Creamed Corn Dairy Free Recipes

SPICY AND CHEESY CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
• Bake in preheated oven for 30 minutes.

SPICY "CREAMED" CORN (DAIRY-FREE)

Steps:

• Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
• In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
• In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
• Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
• Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
• Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.

SPICY CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

SPICY CREAMED CORN CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
• Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
• Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
• Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.

SPICY CREAMED CORN

Steps:

• Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.