Friday, August 6, 2010

Creamed Corn with Jalapeno and Thyme

I had this dish at The Commander's Palace in New Orleans several years ago. It was so amazing I bought the cookbook, Commander's Kitchen, which included the recipe. Here it is for you to try - and with corn so abundant this year (and inexpensive) it won't break your budget either.

Difficulty: moderate
Prep Time: 30 minutes
Cook time: 30 minutes
Serves: 8


8 ears fresh corn, shucked
1 pint heavy cream
Kosher salt and freshly ground pepper to taste
2 jalapeno peppers, stemmed, seeded and minced
2 Tablespoons fresh thyme
1 Tablespoon butter


Stand an ear of corn inside a large bowl, and using a small knife, remove the kernels, being sure not to cut into the cob. When all the corn has been scraped off, scrape the cob with the back of a knife, break the cob in half, and place in a large pot. Repeat with the remaining corn.

Pour the cream into the pot. It probably won't cover all the cobs. Season with salt and pepper and bring to a boil, taking care not to let the cream boil over. Stir and simmer for about 15 minutes, or until the cream starts to thicken. Using tongs, remove the cobs.

Add the corn and the jalapeno to the pan and simmer for about 5 minutes, stirring occasionally. The corn should be tender. Add the thyme, stir in the butter and adjust the seasoning as needed.

Posted by Debi

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