Best Corn With Steakhouse Butter Recipes

Ruth's Chris Steaakhouse Creamed Corn image

Provided by klm4140

Categories Corn

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 13

2 tablespoons salted butter
1 teaspoon bacon fat
1 tablespoon fennel bulb, 1/8-inch diced
2 tablespoons onions, 1/8-inch diced
1 cup frozen corn
1 cup frozen white corn
6 ounces heavy cream
2 slices jalapenos, 1/8-inch diced
1/2 teaspoon sugar
1/4 teaspoon salt
1 pinch white pepper
1/2 ounce cream cheese
sliced green onion (to garnish)

Steps:

Over medium heat melt the butter with the bacon fat. Add the onion, fennel and jalapeño and cook about 5 minutes until translucent. Add the corn and spices and cook for 5 minutes. Add cream cheese and heavy cream and simmer until a heavy consistency is achieved (approx 10 minutes). Stir frequently. Once finished place in a serving dish and garnish with sliced green onions.
Note:I posted the recipe exactly as Ruth's Chris listed it but I often add a touch more cream cheese and on occasion have left out the jalapeno if I didnt have it on hand but no matter what do not omit the fennel bulb. It really makes this recipe and will not disappoint! Again -- this is amazing with fresh corn cut off the cob. Hint: since you use so little of the fennel bulb I have chopped up the rest and frozen it for future use and it works out perfectly.

Nutrition Facts : Calories 528.2, Fat 39.5, SaturatedFat 23.7, Cholesterol 128.7, Sodium 365.1, Carbohydrate 44, Fiber 4.8, Sugar 4.2, Protein 8

Steak, Corn and Potatoes with Garlic Butter image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, cut into 1/2-inch pieces
Kosher salt
4 tablespoons unsalted butter, at room temperature
4 cloves garlic (1 grated, 3 minced)
1/4 cup chopped fresh parsley
1 tablespoon fresh oregano
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice
1 1/2 pounds skirt steak, cut into 4 pieces
Freshly ground pepper
1/4 cup vegetable oil
6 ears of corn, kernels cut off (about 4 1/2 cups)
4 scallions, thinly sliced

Steps:

Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

Grilled Corn with Steakhouse Butter image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Combine 2 tablespoons each melted butter and steak sauce with 1 minced garlic clove. Brush 4 ears of corn with 2 tablespoons plain melted butter; grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes. Brush with the flavored butter; grill 1 more minute. Season with salt and pepper; sprinkle with chopped chives.