Chipotle Creamed Corn with Garlic Breadcrumbs

Name: Chipotle Creamed Corn with Garlic Breadcrumbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 to 10 people
Ingredients: 2 (10 ounce ) packages Simple Nature Organic Frozen Corn; 2 Pueblo Lindo Canned Chipotle Peppers in adobo sauce; 2 tablespoons adobo sauce from the can of chipotles; 1 cup heavy cream; 2 tablespoons Simply Nature Organic Unsalted Butter; 2 tablespoons Baker’s Corner Granulated Sugar; kosher salt and pepper; 1 cup Simply Nature Organic Omega-3 Whole Milk; 2 tablespoons Baker’s Corner All-Purpose Flour; ⅓ cup freshly grated Emporium Selection Parmesan Italian Cheese Wedge; fresh herbs; 1 tablespoon Simply Nature Organic Butter; 2 garlic cloves; ¾ cup Chef’s Cupboard Panko Breadcrumbs

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 to 10 people
Course
Side Dish
Cuisine
American

Chipotle Creamed Corn with Garlic Breadcrumbs

Kian Mendoza

Report

This chipotle creamed corn is a modern twist on the classic favorite! Dreamy, creamy corn with a touch of heat, some herbs and lots of crunchy golden bread crumbs on top!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

2 (10 ounce ) packages Simple Nature Organic Frozen Corn
2 Pueblo Lindo Canned Chipotle Peppers in adobo sauce, diced
2 tablespoons adobo sauce from the can of chipotles
1 cup heavy cream
2 tablespoons Simply Nature Organic Unsalted Butter
2 tablespoons Baker’s Corner Granulated Sugar
kosher salt and pepper
1 cup Simply Nature Organic Omega-3 Whole Milk
2 tablespoons Baker’s Corner All-Purpose Flour
⅓ cup freshly grated Emporium Selection Parmesan Italian Cheese Wedge
fresh herbs, such as parsley, for topping

garlic breadcrumbs

1 tablespoon Simply Nature Organic Butter
2 garlic cloves, minced
¾ cup Chef’s Cupboard Panko Breadcrumbs

Add to Shopping List

Instructions

Heat the corn, chipotle peppers, adobo sauce, cream, butter and sugar in a saucepan over medium heat. Add in a big pinch of salt and pepper. Stir, cooking until the butter is melted and the sugar is dissolved.
Combine the milk and flour in a shaker cup with a lid. Shake for 30 seconds to create a slurry. Whisk the slurry into the cream mixture. Cook the corn, stirring often, until it thickens and is creamy, about 5 to 6 minutes.
Stir in the parmesan cheese. Taste the mixture and add more salt and pepper if needed or even more chipotle peppers if you wish.
Pour the corn into a serving dish or bowl. Top with the crunchy garlic breadcrumbs and some fresh herbs if you wish. Serve!

garlic breadcrumbs

Heat the butter in a nonstick skillet over medium-low heat. Add the garlic and cook for 20 seconds. Add the breadcrumbs and stir continuously, cook until they are golden and toasty. Remove from the heat and sprinkle all over the creamed corn.