West Texas Creamed Corn

3 tablespoons butter (I use smart balance)
1 large onion, chopped
1 Jalapeno, seeded and chopped
1 clove of garlic, chopped
2 tablespoons of flour
3/4 teaspoon dried Coriander
3/4 teaspoon Cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup of milk (I use skim milk)
2-15 ounce cans of whole kernel yellow corn, drained and rinsed
3/4 cup shredded Monterey Jack cheese

In a large saucepan melt the butter over medium heat.  Then add the onion, Jalapeno and garlic and saute for a several minutes (about 6 minutes)....stir occasionally.  Then stir in the flour, cumin, salt, crushed red pepper, coriander and cook that for a couple of minutes.

Now stir in the milk, make sure you are on medium heat, then heat until the mixture thickens and comes to a boil.  Stir frequently, but only let it boil for about a minute.  Now add the corn and cook for about 5 to 10 minutes and continue to stir.  Remove from the heat and stir in the cheese.  Serve hot.

Enjoy!!!!