WORLD'S BEST CREAM CORN
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
Provided by Russ Myers @Beegee1947
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- Check temperature and heat through if needed. If desired, add salt and pepper to taste
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