Habanero Creamed “brentwood Farms” Corn |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Sweet and sassy are the words for this Texas-style creamed corn. Executive chef Joanne Bondy steeps a fiery habanero chile pepper in cream before tossing the cream with sweet corn. Ingredients:
1 pint heavy cream |
1 habanero pepper |
vegetable oil |
1/4 cup diced white onion |
4 cups cooked corn kernels |
salt and pepper |
Directions:
1. Place cream and whole habanero pepper in a saucepan over low heat. Simmer gently until liquid is reduced by half. Remove the habanero, and keep the cream warm at the lowest temperature. Slick a sauté pan with vegetable oil and place over medium heat. Add the onion and sauté until it is soft and translucent. Add the corn and heat through. Add the cream mixture. Stir gently and heat until bubbly. Season with salt and pepper. Serve immediately.
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