Creamed corn is a simple and tasty classic Southern side dish, perfect to serve on any occasion but great for summer BBQ’s! I never bought the canned creamed corn, just didn’t like it much on its own, but I would love putting it in some cornbread and tasting it come to life!, the cornbread that is, not the creamed corn. This recipe is great on its own and added to cornbread, if any is ever left. Usually, we have to make extra to add to other dishes. It’s that good!
When we moved to Houston, I went on a BBQ pursuit. I love BBQ and needed to find the best place(s) in Texas to get good BBQ. Not all BBQ is made equal and tasty, nor do all BBQ joints have good sides…many don’t. But if you get a chance to try BBQ at Killen’s in Pearland, Texas, just south of Houston, you will be in heaven. They have the BEST BBQ in Texas as far as I’m concerned with all the fixins. The choices are incredible but the crowning star is the Carrot Cake, OMG! Best I have ever eaten.
Which brings me to Spicy Creamed Corn, this recipe comes from Killen’s. It is absolutely amazing, flavorful, creamy and oh, so good. The extra cheese on top is incredible. I have broiled it to get the slightly browned topping you see here and I have just melted it and both are freakin’ good! Enjoy it either way but don’t skimp on the infusion step. That step really takes this corn up a few notches. You can smell the sweet corn aroma while its infusing the milk mixture and it is amazing, with the added red and white pepper it gets a little kick, which just makes this recipe insanely yummy!
Enjoy!
Ingredients & Preparation
The Usual Suspects
- 8 ears corn
- 1 cup cream
- 1 ½ cups milk
- 1 stick unsalted butter
- ¼ cup sugar (You can use more or less, depending on corn sweetness)
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- Salt to taste
- Parmigiano-Reggiano cheese grated
The Plan
Shuck and cut corn off of the ears, reserving the cobs.
In a large Dutch oven or stock pot, bring milk and cream to a simmer over low to medium heat, careful not to burn the milk.
Add corn cobs to milk mixture and let infuse the milk mixture for about 30 minutes.
In a separate pan/skillet melt the butter, then add corn niblets and sugar.
Sauté corn over low heat for about 20 minutes.
Remove corn cobs from milk mixture.
Add ¼ of the sautéed corn to milk/cream mixture and blend until smooth.
Add the rest of the corn to the milk/cream mixture, mix in the peppers, then simmer until thickened, usually about another 30 minutes. Stirring occasional to make sure you don’t burn the corn.
Season to taste
Put in casserole dish.
Finish in a 500-degree or as high as your broiler will go, with a little Parmigiano-Reggiano sprinkled on top.
Broil until cheese just turns brown.
Serve immediately.
Spicy Creamed Corn
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Loading...Ingredients
- The Usual Suspects
- • 8 ears corn
- • 1 cup cream
- • 1 ½ cups milk
- • 1 stick unsalted butter
- • ¼ cup sugar (You can use more or less, depending on corn sweetness)
- • 1/8 teaspoon white pepper
- • 1/8 teaspoon cayenne pepper
- • Salt to taste
- • Parmigiano-Reggiano cheese grated
Instructions
The Plan
Shuck and cut corn off of the ears reserving the cobs.
In a large Dutch oven or stock pot, bring milk and cream to a simmer over low to medium heat, careful not to burn the milk.
Add corn cobs to milk mixture and let infuse the milk mixture for about 30 minutes.
In a separate pan/skillet melt the butter, then add corn niblets and sugar.
Sauté corn over low heat for about 20 minutes.
Remove corn cobs from milk mixture.
Add ¼ of the sautéed corn to milk/cream mixture, mix in the peppers, then blend until smooth.
Add the rest of the corn to the milk/cream mixture and simmer until thickened, usually about another 30 minutes. Stirring occasional to make sure you don’t burn the corn.
Season to taste
Put in casserole dish.
Finish in a 500-degree or as high as your broiler will go, with a little Parmigiano-Reggiano sprinkled on top.
Broil until cheese just turns brown.
Serve immediately.
