Ruth's Chris Steaakhouse Creamed Corn
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
2 1/2 cups
ingredients
- 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)
directions
- 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.
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