I had jalapeño cream corn at a cafe the other day, and it was an OMG moment. Why hadn't I had that before? It was like the guy who first put peanuts and chocolate together ... a match made in heaven.
So, I found a recipe online
and made it. Only, I tripled the amount of jalapeños because the recipe appeared to be for wimps in Quad Cities or elsewhere.
I coupled that with a thick pork chop from Central Market, slight garlic rub from Salt Lick, grilled raised at 400, then glazed with my homemade serrano pepper jelly.
It was a great meal for us.
Dripping Springs, Texas.
Gateway to the Hill Country