Wednesday, April 10, 2013

Parmesan Creamed Corn

2 TBSP olive oil
1 lb fresh or frozen (thawed) corn kernels
Salt and pepper to taste
3/4 cup heavy cream
1/4 cup low sodium chicken stock
*2 TBSP fresh chopped jalapeno (optional)
1/4 - 1/2 cup Parmesan cheese

Heat oil in a large pan over medium-high heat about 2 minutes. Add corn and *jalapeno and cook, stirring occasionally, until soft and slightly browned - 7 to 8 minutes. Season with salt and pepper.

Add cream and stock; cook, stirring constantly, until thickened slightly - 2 to 3 minutes. *If using coconut milk it will not thicken very much.

Remove from heat and stir in cheese. Serve immediately.

**Allergy-free Substitutions:
Cream - unsweetened coconut cream or milk
Parmesan - omit or replace with favorite soy cheese

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