We also take this opportunity to preserve it so we can enjoy it during the looooong wait for the next corn season. We make corn chowder, we saute it with summer squash, or with jalapenos, we use it in salads, and we grill it.
Today I would like to share with you another recipe using fresh corn on the cob. This makes enough for a crowd. Feel free to halve the recipe.
Creamed Corn and Zucchini with Jalapeno
Kernels from 6 ears of corn
2 jalapenos, minced
1/4 c. butter
2 small zucchini, diced
2 t. garlic paste (I use Gourmet Garden)
1 c. half and half
2 oz. cream cheese
Salt and Pepper to taste
Melt butter in a large skillet. Add corn, zucchini, jalapenos and garlic. Cook and stir for 5 minutes or so, until tender. Add the half and half and cook for a few minutes until the cream starts to thicken. Stir in the cream cheese until melted and fully incorporated. Season to taste with salt and pepper. Print Recipe
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