Description
This Chipotle Creamed Corn with Garlic Breadcrumbs recipe is a smoky, creamy side dish perfect for adding a flavorful twist to your meals. Made with frozen corn, chipotle peppers in adobo sauce, and a rich cream sauce, this dish is elevated by crunchy garlic breadcrumbs and a sprinkle of fresh herbs. It’s easy to prepare, taking just 30 minutes from start to finish, making it ideal for weeknight dinners or special gatherings.
Ingredients
Scale
Creamed Corn
- 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
- 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
Instructions
- Heat Ingredients: In a saucepan over medium heat, combine the frozen corn, diced chipotle peppers, adobo sauce, heavy cream, unsalted butter, granulated sugar, and a big pinch of kosher salt and pepper. Stir continuously and cook until the butter has melted and the sugar has completely dissolved.
- Create Slurry and Thicken: In a shaker cup with a lid, combine the whole milk and all-purpose flour. Shake vigorously for 30 seconds to create a smooth slurry. Whisk this slurry into the corn mixture in the saucepan. Continue cooking over medium heat, stirring often until the mixture thickens and becomes creamy, approximately 5 to 6 minutes.
- Add Cheese and Season: Stir freshly grated Parmesan cheese into the creamy corn mixture. Taste and adjust seasoning with additional salt, pepper, or chipotle peppers according to preference.
- Prepare Garlic Breadcrumbs: In a nonstick skillet over medium-low heat, melt the unsalted butter. Add the minced garlic cloves and cook for about 20 seconds until fragrant. Add the panko breadcrumbs and stir continuously until the breadcrumbs are golden brown and toasted. Remove from heat.
- Serve: Pour the creamed corn into a serving dish or individual bowls. Generously sprinkle the toasted garlic breadcrumbs on top and garnish with fresh herbs like parsley. Serve immediately to enjoy the crunchy topping with the creamy, smoky corn.
Notes
- For a spicier dish, add more chipotle peppers or adobo sauce to taste.
- Frozen corn can be swapped with fresh corn if available, but cooking times may vary.
- The garlic breadcrumbs add essential texture contrast; do not skip or substitution might affect the dish’s balance.
- Use freshly grated Parmesan cheese for the best flavor and creaminess.
- This dish pairs wonderfully with grilled meats or as a hearty side for holiday meals.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1/8 of the recipe (approx. 150g)
- Calories: 190
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
