 | I have enjoyed the creamed corn at both Killen's Steakhouse and at Killen's Barbecue. When I saw that the recipe had been published in the Houston Chronicle, I knew I had to try it. The at home version totally met my expectations. The corn cob infused half and half really makes a big taste difference compared to my usual creamed corn recipe. I can't wait to try this recipe in the summer with sweet corn, I doubt it will need any sugar at all! And if you are ever in Houston, head down to Pearland to try this spectacular creamed corn yourself! |
4 ears of corn
1 ¼ cup half and half
¼ cup butter
2 tablespoons sugar (can use more or less, depending on corn sweetness)
¹/8 teaspoon white pepper
¹/8 teaspoon cayenne pepper
Salt to taste
Parmigiano-Regginao cheese, grated
Instructions: Shuck and cut corn off ears. Bring the half and half 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. Remove cobs from milk/cream mixture and scrape off all milk. Discard cobs. 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.
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