Servings 4 (10mg each)
Dive into Danksgiving with Chef Roilty and Native Roots as they unveil a sensational twist on a classic side – infused creamy corn with shallots and jalapeño.
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, 10 mg per half tablespoon)
In a large nonstick or cast iron skillet, melt the butter over medium-high heat.
Add the finely chopped shallot and diced jalapeño, sautéing until they become soft, translucent, and fragrant, about 2 minutes. Stir frequently.
Stir in the minced garlic and cook for another 30 seconds.
Add the boiled corn kernels and sprinkle with flour, then cook for about 2 minutes, stirring to coat the corn.
Slowly pour in the heavy cream, stirring constantly, and cook for approximately 6 minutes until the mixture thickens and the corn is cooked through.
Remove the skillet from heat and gently fold in the chives, freshly grated Parmesan cheese, and optional infused butter, allowing them to melt and combine with the corn mixture. Season with salt and pepper to taste.
Garnish with additional chopped chives.
Infused with Spectra Training Day Live Resin.