Best Creamed Corn Aspen Steaks 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

Copy Cat of Killens Steak House Cream Corn image

Provided by Buckeye in Texas

Categories < 4 Hours

Time 1h39m

Yield 8 serving(s)

Number Of Ingredients 9

8 ears corn
1 cup cream
1 1/2 cups milk
1/2 cup unsalted butter
1/4 cup sugar (to taste)
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper (add more for spicier)
salt
1/4-1/2 cup grated parmesan cheese or 1/4-1/2 cup asiago cheese

Steps:

shuck and cut corn from ears. Bring cream and milk to a simmer. Add corn cobs to infuse the flavor for about 30 minutes. In a different pan, melt butter and add corn niblets. saute corn over low heat for approximately 20 minutes. remove corn cobs from milk and scrape off as much milk as you can and throw them away. Add 1/4 of the sauted corn to milk and blend until smooth. add the rest of the corn and simmer until thick (about 30 minutes). Season to taste and put in casserole dish. Sprinke cheese on top and broil just until cheese melted and golden brown. Serve immediately.

Nutrition Facts : Calories 369.4, Fat 25.1, SaturatedFat 14.9, Cholesterol 72.8, Sodium 83.2, Carbohydrate 34.2, Fiber 2.9, Sugar 11.7, Protein 7.5