One of the first major events we attended when we moved here to Charleston was the Charleston Restaurant Association’s Taste of Charleston Festival. It was a ton of fun, and a great way to sample of all the good eats available to us here so that we could pinpoint which places we wanted to revisit in the future.
One of the dishes that stuck out to us was the pepper jack creamed corn made by Halls Chophouse, where the hubby recently had a work dinner last week. His rare night out reminded me that my blog post on this creamed corn is hands-down one of the posts I get the most e-mails about. According to most of you, this creamed corn makes you want to lick your computer screen.
Well, guess what? Now you can actually make it instead of potentially static shocking your tongue. I’ve done my best to combine everything I do with creamed corn and make it even better with the addition of a roasted red bell pepper and smooth, creamy Monterey Jack cheese. Hope you enjoy it as much as we did — oh, and this recipe is by no means “heart healthy,” so if you’re trying to cut back, this would definitely not be the way to go.
Oh, but if I had to go, I wouldn’t say no to a plate of this before I went . . .
I first prepared this recipe in a Le Creuset over the stove, but a slow cooker version turned out much better
Your broiled peppers should look like this right before you peel the skins and mince them for this recipe
- 1 red bell pepper
- 1 jalapeno pepper
- 8-10 ears fresh corn
- 1 8-ounce package of reduced-fat cream cheese, cut into 1-inch chunks and slightly softened
- ¼ stick butter, softened
- 1 teaspoon sugar
- ¼ cup whipping cream
- 1 cup shredded monterey jack cheese
- ¼ teaspoon cayenne pepper (optional)
- salt and pepper to taste
- Heat oven in broiler mode.
- Place red bell pepper and jalapeno pepper on a foil-lined baking sheet under broiler for 2-3 minutes until skin on one side is blackened.
- Using tongs, rotate peppers to a non-blackened side and broil for another 2 minutes.
- Continue rotating peppers until all sides are blackened and skin is peeling slightly. Remove peppers from oven and immediately place in a bowl.
- Cover bowl with a plate and let cool.
- Using a sharp paring knife, remove corn kernels from the cob into a medium bowl, scraping the cobs to make sure the milk from the kernels is reserved.
- Combine all ingredients except the peppers in a slow cooker.
- When peppers are cool, remove blackened skins, seeds and stems from the peppers and mince.
- Add peppers to slow cooker and cook on low for 2-3 hours, stirring occasionally.