Chipotle Creamed Corn

Remember that Trader Joe's Trip-Tip Asada I told you I bought  in my last post?  Well you can see below how juicy and delicious it was. It's so easy since you just pop it in the oven and let it roast that it doesn't get it's own post, so I wanted to share a side that was perfect with this meat.

The side is chipotle creamed corn. Let me start by getting a little off topic and sharing that I love the sides at Thanksgiving. My mom's stuffing is my absolute favorite, but I also love the simple creamed corn we would have. Nothing fancy about it at all; heat up some corn, throw in some cream cheese, stir, and devour! My chipotle creamed corn was pretty much that with chipotle peppers in adobo sauce. Since corn off the cob is rampant at the farmers market I used some corn cut off the cob, rather than the frozen my mom usually used. Now the picture below of this corn does not do it justice, but trust me, I couldn't stop stuffing my face with this side dish.

Keep reading for this simple recipe.

Ingredients
5 ears corn on the cobb, uncooked and corn cut off
1/2-1 tablespoon butter
salt
pepper
3 oz low fat cream cheese (or about 1/3 of a block)
3 teaspoons chipotle pepper in adobo sauce, chopped with sauce (adjust according to heat preference)

Directions
Melt butter over medium to medium high heat on stove. Add corn, seasoning with salt and pepper, and saute for about 8-11 minutes. Add cream cheese and chipotle peppers/adobo sauce and stir until cream cheese is melted and everything is stirred together.