We finally made it yesterday to our final road trip destination- The Grand Hotel Resort and Spa in Point Clear, Alabama. What a wonderful historic property! I spent several years living in New Orleans and a lot of time along the Mississippi coast, but this is my first time spending time in Alabama. What a lovely state! It really is Alabama the Beautiful. Yesterday we toured the USS Alabama.
The weather was overcast and muggy and we almost sweltered in those lower levels of the battleship, but it was so interesting, we suffered through it. Next we toured the submarine and got caught in a little rain. I don’t think I’ve ever toured a submarine before and it was well worth the trip.
Today thankfully the weather is sunny and perfect for some pool time. Thankfully I cooked up a storm before we left on our road trip and still have recipes to post. This one is a wonderful summer side dish to utilize fresh summer corn. It’s a quick and easy creamed corn dish with a little jalapeno to spice it up. The corn should still be just a little crisp in the finished dish. No need to cook the life out of fresh summer corn. 🙂 More Summer Corn Recipes
- 2 tablespoons butter
- 1 small shallot, minced
- 1 jalapeno, minced
- kernels from 6 ears of corn
- 1 teaspoon sugar
- ½ cup whipping cream
- salt and pepper
- Melt butter in a large nonstick skillet over medium heat. Add shallot and jalapeno and sauté for 2 to 3 minutes.
- Add corn, sugar, and whipping cream and simmer over medium-low heat for about 12 minutes. Season to taste with salt and pepper.
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