World's Best Cream Corn

Russ Myers

By
@Beegee1947

Delicious cream corn, loaded with bacon, leeks and poblano peppers. The perfect summer side dish....or make it for a meal all on its own!

Adapted from Parkside 23 Cream Corn recipe


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Comments:

Serves:

8 / 10 Servings

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
frozen corn kernels
1 c
half and half
1 Tbsp
kosher salt
1/8 tsp
cayenne pepper
1/8 tsp
ground white pepper
1/2 c
sugar
1 Tbsp
cornstarch
1 Tbsp
butter
1/2 c
diced leak
1/2 c
poblano pepper, roasted / skinned / seeded / diced
1 lb
raw bacon, diced
1 c
heavy whipping cream
salt and pepper to taste

Directions Step-By-Step

1
In advance: roast the poblano pepper by broiling it 2-4 minutes on each side, until skin chars. Remove from oven and place in a medium bowl; cover with saran wrap to loosen skin. Peel skin, remove seeds, and dice.
2
Preheat oven to 350 degrees.
Spread corn on a large pan and roast in preheated oven 10 minutes to warm it. Remove from oven and set aside.
3
In a medium saucepan, combine whipping cream, kosher salt, cayenne and white pepper and bring to a simmer.

In a blender, combine half & half, sugar, cornstarch, and half the corn and puree until smooth.

Add corn mixture from blender to simmering cream mixture. Continue to cook 15 minutes, stirring frequently.
4
In a large saute pan, over medium heat, combine butter, leek, poblanos and bacon and cook 5 minutes, or until bacon is cooked through.
Add remaining corn, then add sauce from medium saucepan and stir to combine.
5
Check temperature and heat through if needed.

If desired, add salt and pepper to taste

About this Recipe

Main Ingredient: Vegetable
Regional Style: American