RUTH'S CHRIS STEAAKHOUSE CREAMED CORN
This is the best creamed corn I have ever had and every time I make it my guests go wild. I often double and triple (or more) the recipe and I have never had a single serving of leftovers. This recipe calls for frozen corn, but I have used fresh off the cob when it is in season and it is even more amazing!
Provided by klm4140
Categories Corn
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 13
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
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