Creamy, corny yum…

I normally make roasted corn with jalapeños as a side dish for any Mexican meal because it’s JP’s favorite.  This time, I decided to change it up a bit and add a creamy, cheesy component.  Ever since I discovered the joys of low-carb living, adding cheese to meals is a welcome indulgence!  Corn isn’t exactly low-carb, but I consider it a culinary “accessory”– a little goes a long way.

Ingredients

4 ears of corn on the cob, kernels sliced off

1 fresh jalapeño diced

4 oz full fat cream cheese (half a box)

1/4 cup – 1/2 cup heavy cream (depending on what consistency you want)

Palmful of chopped fresh cilantro

1 Tb olive oil

Directions: Saute corn and jalapeño in olive oil on medium heat until softened, about 10 minutes.  I like to crank up the heat a bit and get the corn a little charred, but that’s just me.  Then add the cream cheese and heavy cream and stir until melted and combined.  Top with fresh cilantro.

Like this post? Share it!
000