Send us a text
What does a bespectacled photographer from New York have to do with the bloodiest day in American History? Join me, Chef Money, as we look to not only solve the question above, but also cook a delicious side dish thats a perfect accompaniment to that roast chicken dinner or barbecue ribs.
Creamed in the Corn
Ingredients:
•¼ cup unsalted butter
•3 Cups of frozen corn niblets – can use canned, but drain it first
•½ package (½ cup) of cream cheese room temperature, cut into chunks
•1 cup of cream – I’m using 10%
•2 teaspoons granulated sugar
•Salt and Pepper to taste
•** parm as garnish**
Directions:
- Heat up your pan over med-high heat, and add your butter.
- Once your butter has completely melted, add your cream, and cream cheese. Stir often to prevent burning.
- When the cream cheese is melted, add your sugar, and season with salt and pepper.
- Add your corn niblets, stir, and allow to simmer for about 10 mins.
- Using an immersion blender or food processor, pulse up a bit (about ½ a cups worth) of the mixture in order to get a more traditional texture, as well as giving your dish a nice yellow finish.
- If using a food processor, return to pan, stir, and serve immediately. For immersion blender, stir and serve once you're done using it.
- Optional: garnish with fresh, shredded parmesan cheese for a sweet and savory combination.
- Optional: if you can find them and want a bit of heat, use frozen corn nibblets with jalapeño peppers. PC Brand has this available.
Cheers!