Southwest Creamed Corn (SO EASY) | BBQ Side Dishes

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and can be more affordable.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Thaw frozen corn completely if using; otherwise, cut corn off the cobs from about 8 ears.

Dice 1 poblano pepper and set aside.

Use a garlic press to press 3 cloves of garlic and set aside.

Slice a lime for finishing later.

Melt 3 tablespoons of butter in a saucepan over medium heat.

Add 2 tablespoons of flour to the melted butter and whisk to create a roux.

Add the pressed garlic to the roux and stir for a minute to infuse the flavor.

Add the diced poblano pepper and cook until softened.

Stir in the corn, coating it with the roux.

Add 1 tablespoon of sugar and season with Sedona sand seasoning, adjusting to taste.

Pour in 1 cup of warm heavy cream and stir to combine, cooking for about 15 minutes while stirring occasionally.

If the mixture bubbles too much, reduce the heat to prevent the cream from clumping.

Taste and adjust seasoning, adding more salt or cream as needed.

Optionally, keep the dish warm in a crock pot for serving later.

Plate the creamed corn and top with crumbled queso fresco and a sprinkle of Sedona sand seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens