Delicious--different than any other I have tasted--definitely not like the stuff from the can!
Chef
Lacey Lee Berry
Full recipe Half recipe
2 lbs.
sweet corn (frozen is OK)
8 oz.
milk
8 oz.
heavy cream
2 Tbsp.
granulated sugar
¼ tsp.
black pepper
½ tsp.
salt
2-3
Tbsp. melted butter
2 Tbsp.
corn starch
|
1 lb.
sweet corn (frozen is OK)
4 oz.
milk
4 oz.
heavy cream
1 Tbsp.
granulated sugar
1/8 tsp.
black pepper
¼ tsp. salt
1 ½ Tbsp. melted butter
1 Tbsp.
corn starch
|
Pinch of
cayenne pepper (just a pinch—it will not be as good if you skip it)
Mix corn,
milk, heavy cream, sugar, pepper & salt together in heavy saucepan over
medium heat, stirring often. Bring to
boil. Cook 7-10 minutes. Reduce heat.
Melt
butter, add corn starch & stir well to create a smooth “slurry”. Add slurry to corn mixture, stir well. Bring back to boil. Cook 3-5 minutes. Add pinch
of cayenne pepper, stir well. Serve.
In the video,
Chef Lacey shows Texas Beef Brisket, rolls, cole slaw & creamed corn—the creamed
corn starts at about the 16 minute mark.