Pimento Cheese Corn

[Troutman]

Had a couple of requests for this, so here goes;

Course. Lunch or Dinner.
Cuisine. American
Makes. 4 to 5 servings
Takes. 15 minutes’ prep, 15 minutes to cook

Ingredients

4 ears of fresh or 16 ozs frozen corn
1 tsp oil
1 tsp kosher salt
1 tsp black pepper
2 tsp paprika
2 tbls butter
6 oz Pimento cheese
2-3 tbls Mexican crema or heavy cream
1-2 tbls Chopped cilantro

Directions

Cut the corn off the cob or rinse a bag of frozen corn in a colander.

Heat up the oil in a pan then add the corn. Season with kosher salt, black pepper and paprika.

Add the butter and allow to melt. Cook the corn until it begins to slightly brown bringing out its sweetness.

Next lower the heat and begin adding the crema. The ultimate thickness of the final result can be controlled by adding or subtracting the amount.

Finally add in the pimento cheese. Allow the cheese to melt, slowly. Again control consistency with the crema.

When fully incorporated, add in the fresh cilantro and serve.

[klflowers]

2 of my favorites - pimento cheese and corn. I have lived in TN for 30 years but I just started eating pimento cheese a few years ago. I always thought it was weird; now I try to make it. Thanks for sharing this one.

[LA Pork Butt]

Steve, I want to give this a try and I am dreaming of possibilities like a corn street tortilla with a layer of grilled boneless, skinless chicken thigh strips and topped with a slice of avocado or what else would work? Caramelized onions?

[au4stree]

Thank you for adding it via paprika file. Will give this a try.

[hoovarmin]

Excuse me while I head to Publix for some corn and pimento cheese...

[hoovarmin]

Bkhuna I think I remember the one you are referring to. I liked it. They just started carrying a new brand that it pretty darned good. I actually did go out and buy some yesterday, but they didn't have fresh corn.

[Bkhuna]

hoovarmin I'd like your feedback.

[fzxdoc]

Me too!

[fzxdoc]

Hi ho, hi ho, it's off to Paprika it goes!

Thanks, Steve.

I have both fresh corn and pimiento cheese in the house. Yippee!

K.

[LA Pork Butt]

I tried it, and it’s a keeper. No pics, I put some on a corn tortilla, topped with chicken thigh strips grilled with lemon, salt, garlic, pepper seasoning, and then topped with my version of a Creole Cane’s dipping sauce. Now I am in search of some crunch to add and may use it as my centerpiece at the next Eggfest.

[texastweeter]

Better than caviar right there! SOMEONE GET ME A CRACKER!

[Mosca]

I’m going to do this for the holiday, rather than just corn on the cob. Thanks!

[Mosca]

Troutman This looks like it might hold, or, with the cheese, it might separate; I can’t tell. Obviously it would be best to make it right before serving, but I’m leaning toward making it this morning to be served mid afternoon. What’s your experience on that?

[LA Pork Butt]

We had a little left over and ate it the next day, and it was fine.

[Mosca]

Thanks Sunny!

[Troutman]

Holds together great Tom, can be made in advance refrigerated, and then heated up the next day. It really doesn’t separate.

[Mosca]

Well that got scarfed up right away. I put it out as a side, but everyone ate it like a warm dip, with tortilla chips. It was the first thing to disappear!

The pimento cheese I bought was light on red pepper, so I cut up a jarred roasted red. Otherwise, I did it as written.

[LA Pork Butt]

I put it on a corn tortilla with a chicken strip or two and topped with my Creole Cane’s sauce. If they had not been full from these tortillas I don’t we would have the three tablespoons full left over. This is definitely a keeper. If we can find a crunch addition I’ll enter it into the Eggfest competition. Maybe crushed corn chips would work.

[klflowers]

Made this yesterday at my mom's. Nothing left. It is excellent.

[klflowers]

Made this yesterday at my mom's. Nothing left. Excellent.

[klflowers]

Made this yesterday at moms. Nothing left. Excellent.

[klflowers]

Not sure why this posted 3 times. Everyime I tried to post it I got an error so I gave up. Weird