Description
This Chipotle Creamed Corn with Garlic Breadcrumbs recipe offers a spicy, creamy twist on classic creamed corn. Featuring frozen corn simmered with smoky chipotle peppers, adobo sauce, and rich cream, it is thickened with a milk and flour slurry and finished with Parmesan cheese for added depth. The dish is topped with crunchy, buttery garlic breadcrumbs and fresh herbs, making it a flavorful, comforting side perfect for gatherings or weeknight dinners.
Ingredients
Units
Scale
Corn Mixture
- 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, to taste
- 1 cup Simply Nature Organic Omega-3 Whole Milk
- 2 tablespoons Baker’s Corner All-Purpose Flour
- 1/3 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
- 3/4 cup Chef’s Cupboard Panko Breadcrumbs
Instructions
- Heat the Corn Mixture: In a saucepan over medium heat, combine the frozen corn, diced chipotle peppers, adobo sauce, heavy cream, unsalted butter, and sugar. Add a generous pinch of kosher salt and pepper, stirring occasionally until the butter melts and sugar dissolves.
- Prepare and Add the Slurry: In a shaker cup with a lid, combine whole milk and all-purpose flour. Shake vigorously for about 30 seconds to create a smooth slurry. Whisk this slurry into the simmering corn mixture.
- Thicken the Creamed Corn: Continue to cook the corn mixture, stirring often for 5 to 6 minutes, until it thickens and reaches a creamy consistency.
- Add Parmesan and Adjust Seasoning: Stir in the freshly grated Parmesan cheese. Taste and adjust seasoning with additional salt, pepper, or extra chipotle peppers if desired.
- Prepare Garlic Breadcrumbs: In a nonstick skillet over medium-low heat, melt the butter. Add minced garlic and cook for about 20 seconds until fragrant but not browned. Add the panko breadcrumbs and stir continuously until golden and toasty. Remove from heat.
- Serve the Dish: Pour the creamed corn into a serving bowl. Sprinkle the toasted garlic breadcrumbs evenly over the top, then garnish with fresh herbs like parsley. Serve immediately.
Notes
- Adjust the number of chipotle peppers to control the spiciness according to your preference.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Panko breadcrumbs provide the ideal texture for garlic topping; substitute with regular breadcrumbs if unavailable but texture will differ.
- For a dairy-free version, substitute cream and milk with coconut or almond milk and use vegan butter and cheese alternatives.
- This creamed corn pairs well with grilled meats, roasted vegetables, or as a comforting side dish for holiday meals.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 200
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
