Habanero Creamed “brentwood Farms” Corn
"Sweet and sassy are the words for this Texas-style creamed corn. Executive chef Joanne Bondy steeps a fiery habanero chile pepper in cream before tossing the cream with sweet corn."
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 pint heavy cream
- 1 habanero pepper
- vegetable oil
- 1⁄4 cup diced white onion
- 4 cups cooked corn kernels
- salt and pepper
directions
- Place cream and whole habanero pepper in a saucepan over low heat. Simmer gently until liquid is reduced by half. Remove the habanero, and keep the cream warm at the lowest temperature. Slick a sauté pan with vegetable oil and place over medium heat. Add the onion and sauté until it is soft and translucent. Add the corn and heat through. Add the cream mixture. Stir gently and heat until bubbly. Season with salt and pepper. Serve immediately.
Questions & Replies
-
Can you make this bake then reheat on Thanksgiving talking about the habanero creamed corn
Reviews
-
This was so simple. Just make sure it doesn’t scald. I only used 1 pepper and towards last few min I didn’t taste much heat so I broke the pepper. The heat was subtle and the cream wasn’t heavy like some cooking it this way. I used frozen corn and followed the directions with the onion. Very simple and tasty!!
