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
- ¼ 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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