Tuesday, December 20, 2011

creamy green chili corn

Alright, alright. I know. I'm a bad person. Who in their right mind posts about creamy green chili corn when there's christmas cookies a plenty and holiday parties with overflowing champagne practically every day? 

I should be posting about salads and veggies and greens, but that would be absolutely no fun. That's what New Year's resolutions are for. For now, embrace the creamy green chili corn.

I served this dish at our little fiesta dinner party last week (see margarita potatoes post here). It's creamy and smoky and cheesy and everything right.

(corn served. and, yes, I still haven't taken the streamers down from the party)

I know several families that have a Mexican food themed Christmas Eves. Josh's family has been eating chicken enchiladas on Christmas Eve since the beginning of time. This would be the perfect side dish addition.

As with every dish I prepare for dinner parties - you can make this ahead of time! The night before: cut all the corn kernels off the ears. All that's left to do is saute the corn with the green chilies and butter on the stove. And then you finish it with cheese and cream. Easy, breezy. 

Creamy Green Chili Corn
makes 6 side dishes

8 ears of corn
2 T butter
2 4-oz cans of fire roasted green chilies
8 oz queso fresco
4 T heavy cream

Cut kernels off ears of corn and saute over medium low heat with butter and green chilies until corn begins to soften (about 20 minutes). There should still be a slight crunch to each kernel, you don't want mush. Mix in cheese and cream and stir until cheese is melted and dish is slightly bubbling (about 5-7 minutes). Serve! 

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