World’s Best Cream Corn recipe
2 pounds frozen corn kernels
2 cup half & half (I used fat free)
1 Tbsp. kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/2 cup sugar
1 Tbsp. cornstarch
1 Tbsp. butter
1/2 cup diced leek
1 poblano pepper, roasted/skinned/seeded/diced
1 pound raw bacon, dicedIn 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.
1. Preheat oven to 350 degrees.
2. Spread corn on a large pan and roast in preheated oven 10 minutes. Remove from oven and set aside.
3. In a medium saucepan, combine 1 cup half & half, kosher salt, cayenne and white pepper and bring to a simmer.
4. In a blender, combine the other 1 cup half & half, sugar, cornstarch, and half the corn and puree until smooth.
5. Add mixture from blender to simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
6. In a large sauté pan, combine butter, leek, poblanos and bacon and sauté until bacon is cooked through.
7. Add remaining corn and mixture from saucepan and stir to combine.
