Delicious and easy to make, this Jalapeno Creamed Corn recipe makes a great base layer for Chai Sweet Chili Shrimp. The creamy corn has just a little hint of jalapeno flavor and the butter sauteed shrimp are lightly tossed with a bottled sauce that has some kickin’ sweet heat!
If you are anything like me, then you do not like eating foods out of a can. That is the only way I have ever had creamed corn when I was growing up. The tinny taste of canned creamed corn is very unappealing to me. I love corn so much though I wanted to give it a try home made from the fresh ears of corn that are on the market in abundance right now.
Let me tell you, making your own jalapeno creamed corn is not time consuming at all. It is so very easy to do and the flavor is far superior than what you’re going to get by grabbing a can opener and cutting through tin! This is so fresh, delicious, and sweet! Of course, because I am also a person who loves to add some heat to their sweet, I decided to try it with some fresh jalapeno also. Not a mistake my friends. Not at all!
This Chai Sweet Chili sauce is the magic that I used on my shrimp. This is delicious stuff! You can get it from Intensity Academy (not a paid link)
I sauteed the shrimp with a little butter and tossed with a couple tablespoons of that yummy sauce. It was perfection!
I think you could probably make this and freeze it although I haven’t tried yet. If I do I will come back and make note for any who may wonder. Sometimes food that has been thickened with a cornstarch or flour will be watery after freezing. My mom does freeze corn, but not prepared creamed corn. You could definitely freeze your corn after you’ve cut it and then use it later to make the creamed corn. If anyone else knows how it works, feel free to leave me a comment to let me know!
- 7 ears fresh shucked corn
- 1 jalapeno, deseeded and diced
- 1-1/2 cups low-fat milk
- 2 tbsps. cornstarch
- 2-1//2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1lb. raw large shrimp, peeled and deveined
- 2 tablespoons plus 1 teaspoon Chai Sweet Chili Sauce
- Fresh chopped cilantro (about 2 tablespoons)
- Cut the corn from the cob and reserve 1/2 cup to set aside. You should have about 3 cups of corn left. Pulse 3 cups of corn kernels in a food processor until almost creamy. 5 or 6 pulses. Take corn husks and using the dull side of a knife, scrape the cobs to remove the corn milk and pulp. Discard cobs. Place pulsed corn with the corn milk and pulp n a saucepan. Add jalapeno, milk and cornstarch to pan. Bring wo a simmer over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally until thickened (about 5 minutes). Stir in 1 tablespoon butter and 1/2 teaspoon salt.
- Place 1-1/2 tablespoons butter in how skillet. Once butter has melted, add fresh shrimp and cook until no longer opaque, stirring occasionally, about 5-6 minutes. Toss cooked shrimp with Chai Sweet Chili Sauce.
- Divide creamed corn into 4 serving bowls. Divide shrimp between serving bowls and place on top of creamed corn. Using a small teaspoon, pour little dots of Chai Chili sauce over top of creamed corn mixture. Garnish with fresh chopped cilantro if desired.
While I recommend the Chai Sweet Chili sauce, you can substitute any sweet chili sauce to your liking for the sauce I used in this recipe. The Chai Sweet Chili sauce is not as sweet as some sauces (my preference) and has a bit more of a kick.
For a great summertime dessert, try these Berry Swirled Cheesecake Pops!