PCC Creamed Corn
Heat oil in a large pan over medium heat. Add jalapeños and cook for 1 minute. Add corn and cook for about 6 to 8 minutes, stirring occasionally, until kernels are soft but not brown. Turn off heat.
Remove 1/3 of cooked corn mixture to a blender. Add cream and milk and puree. Add puree back to pan and bring to a simmer over medium heat. When just simmering, remove from heat and cool. Season with salt and pepper.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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