Recipe: West Texas Creamed Corn (with jalapeno, cheese and cilantro)

WEST TEXAS CREAMED CORN

3 tablespoons margarine or butter
1 (12 oz) onion, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
2 cans (15.25 oz each) whole-kernel corn, drained
3/4 cup shredded Monterey Jack cheese (3 oz)
2 tablespoons chopped fresh cilantro, divided use
Cilantro leaves (for garnish)

In 3-quart saucepan, melt margarine or butter over low heat. Add onion and jalapeno and cook until tender, 6-8 minutes, stirring occasionally.

Add garlic; cook 1 minute longer. Stir in flour, coriander, cumin, salt, and ground red pepper, and cook, stirring, 1 minute.

Stir in milk; heat over medium heat until mixture thickens and boils, stirring frequently; boil 1 minute.

Add corn and cook 5 minutes, stirring frequently. Remove saucepan from heat. Reserve 1 teaspoon chopped cilantro. Stir in cheese and remaining chopped cilantro until cheese melts.

Sprinkle with reserved cilantro; garnish with cilantro leaves.

Makes 4 cups (8 servings)
Source: Good Housekeeping magazine