source: https://jesspryles.com/jalapeno-cream-corn/
2 tablespoons salted butter
2 tablespoons AP flour
2 cups half & half
3 teaspoons Hardcore Carnivore Texas Jalapeno Salt
2 fresh jalapeños, finely diced (optional)
16 oz fresh or frozen corn kernels
1/2 cup cotija or grated parmesan cheese
Instructions
Place the butter into a skillet set over medium-high heat, and melt.
Sprinkle the flour on top of the melted butter. Slowly add the half & half a little at a time, whisking constantly until the mixture is smooth. Stir in the HC Jalapeno Salt.
Add the fresh jalapeno if using, and the corn. Stir, then bring the mixture to a simmer and cook for 15 minutes to plump the corn.
Scatter the cotija or parmesan cheese evenly across the top, then place the skillet under the broiler for 2-4 minutes until the cheese is golden and bubbly.
