The pictures I took, were all about the Tinga (which was great and I'll post the recipe for that later in the week), but this post is about "Cookbook Sundays", which means it is the corn...it's really all about the "Corn with Cream". Even tho the Tinga (taco filling) is prominent in a couple of these pictures.
The history of my love for the corn--because I really, really do have a love for this corn:
4 years ago, my son was in a car accident in Phoenix, AZ. The Airbag hit his eye left eye and pretty much destroyed it. I flew down a couple of times, when he had different surgeries and doctors appointments. After one surgery, he was asleep (sitting up--he had to sleep sitting up because of his eye pressure) and I heard a little bell, like the ice-cream man had. My son, Luke, woke up and said, "its the Corn Man mom...go get some corn, it's really good."
So I did. And my son was right. It was really good! The Corn Man sells Mexican creamed corn from a food cart.
If you are ever in Mexico, or the southern United States, where there might be a large Mexican population and see the corn man...GO BUY CORN FROM HIM. It's worth it.
2 1/2 years ago, at the same son's wedding, his mother-in-law made all the food for the reception. It was "real" Mexican food. And she made corn. It was the Corn Man's corn. It was so good.
I asked my daughter-in-law for the recipe and she gave it to me, but I can't find it. I've misplaced it.
So....I found a recipe for "Corn with Cream" in my cookbook "The Complete Book of Mexican Cooking".
It says in Mexico this recipe would be made with heavy cream but the sauce has a better consistency when made with cream cheese.
So....it's not quite as authentic as the Corn Man, or My daughter-in-law's mother's recipe, But it was really, really good.
This recipe turned out a bit thicker than the Corn Man's. I might try it with heavy cream next time, because even tho I loved this recipe, I loved the Corn Man's more. And in the recipe my daughter-in-law gave me, one roasted the chilies then diced them. In this one, you used canned, diced chilies. Easier, but not quite authentic.
Still...I would make this again, and again, and again. If I can't have the Corn Man in Winnemucca, NV, this is the next best thing!
One more cookbook in my cookbook countdown, crossed off the list. Still, over 200 to go. ( I must quit buying them, or my count will never really go down)
Corn with Cream
adapted from "The Complete Book of Mexican Cooking"
4 ears of corn (or fresh frozen corn)
1/4 cup butter
1 small onion, chopped
2/3 cup drained, pickled jalapeño chili slices
2/3 cup creamed cheese
salt and pepper
Strip of the husks of corn and slice kernels off with a knife, cutting as close to the core as possible.
Melt the butter in a saucepan, add the chopped onion and sauté for 4-5 minutes, until the onion has softened and is translucent.
Add the corn kernels and cook for 4-5 minutes, until they are just tender. Chop the peppers fine and stir them into the corn mixture.
Stir in the cream cheese. Cook over low heat until melted and the corn is coated in the mixture. Season with salt and pepper.