Recipe and image courtesy of Ronnie Killen, Killen’s Steakhouse
Killen's Creamed Corn
Classic creamed corn courtesy of THE Ronnie Killen of Killen's Steakhouse! An irresistible side dish just about any time of year, especially during the holidays!
Ingredients
- 8 ears corn
- 1 cup cream
- 1 ½ cups milk
- 1 stick unsalted butter
- ÂĽ cup sugar 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
- Shuck and cut corn off ears. Bring milk and cream to a simmer and add corn cobs to infuse for about 30 minutes.
- In a separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes.
- In a separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes.
- Add ¼ of the sautéed corn to milk/cream mixture and blend until smooth. Add the rest of the corn and simmer till thickened usually about another 30 minutes.
- Season to taste and put in casserole dish.
- Finish in a 500-degree or as high as your broiler will go, with a little cheese sprinkled on top. Broil until cheese just turns brown. Serve immediately.
Notes
Photo Credit: Kimberly Park
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