2Pueblo Lindo Canned Chipotle Peppers in adobo sauce,diced
2tablespoonsadobo sauce from the can of chipotles
2tablespoonsSimply Nature Organic Unsalted Butter
2tablespoonsBaker’s Corner Granulated Sugar
kosher salt and pepper
1cupSimply Nature Organic Omega-3 Whole Milk
2tablespoonsBaker’s Corner All-Purpose Flour
⅓cupfreshly grated Emporium Selection Parmesan Italian Cheese Wedge
fresh herbs,such as parsley, for topping
1tablespoonSimply Nature Organic Butter
¾cupChef’s Cupboard Panko Breadcrumbs
Heat the corn, chipotle peppers, adobo sauce, cream, butter and sugar in a saucepan over medium heat. Add in a big pinch of salt and pepper. Stir, cooking until the butter is melted and the sugar is dissolved.
Combine the milk and flour in a shaker cup with a lid. Shake for 30 seconds to create a slurry. Whisk the slurry into the cream mixture. Cook the corn, stirring often, until it thickens and is creamy, about 5 to 6 minutes.
Stir in the parmesan cheese. Taste the mixture and add more salt and pepper if needed or even more chipotle peppers if you wish.
Pour the corn into a serving dish or bowl. Top with the crunchy garlic breadcrumbs and some fresh herbs if you wish. Serve!
Heat the butter in a nonstick skillet over medium-low heat. Add the garlic and cook for 20 seconds. Add the breadcrumbs and stir continuously, cook until they are golden and toasty. Remove from the heat and sprinkle all over the creamed corn.