Southwest Creamed Corn
Recipe: #25746
March 10, 2017
Categories: Side Dishes, Corn, Southwest, Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, Spicy, more
"We stopped in Tulsa on our way to Arizona and ate at Toby Keith's Restaurant. This is somewhat like the delicious side dish we had !"
Ingredients
Nutritional
- Serving Size: 1 (220.6 g)
- Calories 528.6
- Total Fat - 19.3 g
- Saturated Fat - 9.5 g
- Cholesterol - 51.7 mg
- Sodium - 539.4 mg
- Total Carbohydrate - 67.5 g
- Dietary Fiber - 9.6 g
- Sugars - 2.3 g
- Protein - 23.1 g
- Calcium - 410.7 mg
- Iron - 1.7 mg
- Vitamin C - 39.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat grill to high (450 to 500). Grill poblano pepper on lightly greased rack until skin blisters, about 20 minutes, turning after 10 minutes. Seal pepper in a plastic zip-top freezer bag; let stand 10 minutes to loosen skin. Peel charred skin off of pepper. Remove seeds and membranes. Dice pepper; set aside.
Step 2
Cook bacon in large fry pan over medium heat until crisp, about 5 to 6 minutes.
Step 3
Add the red pepper and onion to skillet; cook over medium heat about 4 minutes, stirring often. Stir in corn and poblano pepper; cook 3 minutes, stirring occasionally. Add cream cheese, stirring until it melts.
Step 4
Stir in 1/2 and 1/2 and seasoning; cook over medium-low heat 10 to 15 minutes until thick, stirring occasionally. Serve immediately.
Step 5
Pepper may be charred by baking at 500ºF for 20 minutes.
Tips
- Nothing special