Prep Time: 15 minutes
Cook Time: 15
Servings: 4
THC Content: 10 mg per serving (10mg/half tablespoon infused butter)

About this Recipe:

Elevate your side dish game with this Infused Creamy Corn with Shallots and Jalapeño. This delightful dish combines the sweetness of fresh corn kernels with the gentle heat of jalapeño and the aromatic flavors of shallots and garlic. The addition of heavy cream creates a lusciously creamy texture, while the optional infused butter adds a subtle hint of cannabis for an extra layer of indulgence.

Perfect as a side for a cozy dinner or to spice up your gathering, this dish brings together comforting flavors with a hint of excitement. Each serving, infused with 10mg, offers a balanced and flavorful experience, but remember to adjust the infusion to your preference and consume responsibly.

Indulge in the richness of this creamy corn medley, ensuring each bite brings both comfort and a touch of elevated flavor.

Ingredients:

• 1 tablespoon unsalted butter

• 1 large shallot, finely chopped

• 1/2 jalapeño, seeds removed and finely diced

• 1 tablespoon minced garlic

• 3 ears of corn, boiled and kernels removed

• 1 cup heavy cream

• 1 teaspoon kosher salt

• 3/4 teaspoon black pepper

• 1 tablespoon all-purpose flour

• 1/4 cup freshly grated Parmesan cheese

• Freshly chopped chives for garnish

• 2 tablespoons of infused butter (optional, 10mg per half Tablespoon)

SPECIAL EQUIPMENT:

• Pre Seasoned Cast Iron Skillet

Instructions:

1. Heat a large nonstick or cast iron skillet over medium-high heat. Melt the unsalted butter.

2. Add the finely chopped shallot and diced jalapeño to the skillet. Sauté until they soften, become translucent, and emit a fragrant aroma, approximately 2 minutes. Stir frequently.

3. Incorporate the minced garlic and cook for an additional 30 seconds.

4. Add the boiled corn kernels to the skillet and sprinkle with all-purpose flour. Cook for about 2 minutes, stirring to evenly coat the corn.

5. Gradually pour in the heavy cream while stirring constantly. Cook for roughly 6 minutes until the mixture thickens, and the corn is thoroughly cooked.

6. Remove the skillet from the heat. Gently fold in the freshly chopped chives, grated Parmesan cheese, and optional infused butter, allowing them to meld and blend with the corn mixture. Season with kosher salt and black pepper according to taste.

7. Garnish the dish with additional chopped chives.

Chef's Note:

For a milder heat level, adjust the quantity of jalapeño or omit the seeds. Ensure the corn is boiled and the kernels are removed before adding them to the skillet for the best texture and flavor. Experiment with various herb garnishes or additional spices to tailor the dish to your preferences.

Enjoy this Infused Creamy Corn with Shallots and Jalapeño as a delectable side dish. Moderation is key when incorporating the optional infused butter. Always be mindful of the THC content and consume responsibly.