West Texas Creamed Corn

• 3 tbsp. margarine or butter
• 1 jumbo onion
• 1 jalapeno chile
• 1 clove garlic
• 2 tbsp. all-purpose flour
• 3/4 tsp. ground coriander
• 3/4 tsp. ground cumin
• 1/4 tsp. salt
• .13 tsp. red pepper (cayenne)
• 1 c. milk
• 2 can whole-kernel corn
• 3/4 c. shredded Monterey Jack cheese
• 2 tbsp. fresh cilantro
• Cilantro leaves for garnish

1. In 3-quart saucepan, melt margarine or butter over low heat.
2. Add onion and jalapeno and cook until tender, 6 to 8 minutes, stirring occasionally.
3. Add garlic; cook 1 minute longer.
4. Stir in flour, coriander, cumin, salt, and ground red pepper, and cook, stirring, 1 minute.
5. Stir in milk; heat over medium heat until mixture thickens and boils, stirring frequently; boil 1 minute.
6. Add corn and cook 5 minutes, stirring frequently.
7. Remove saucepan from heat.
8. Reserve 1 teaspoon chopped cilantro.
9. Stir in cheese and remaining chopped cilantro until cheese melts.
10. Sprinkle with reserved cilantro; garnish with cilantro leaves.

margarine, onion, jalapeno chile, clove garlic, allpurpose flour, ground coriander, ground cumin, salt, red pepper, milk, wholekernel corn, shredded monterey jack cheese, fresh cilantro, cilantro

Taken from www.delish.com/recipefinder/west-texas-creamed-corn-1862 (may not work)