Oceanaire Creamed Corn
2 quarts heavy cream
2 teaspoons salt
2 teaspoons white pepper
1/2 cup granulated sugar
1 tablespoon nutmeg
3 to 5 pounds corn, fresh or frozen
1 leek, finely diced
Fresh parsley, chopped
Simmer the cream in an uncovered stock pot until it is reduced by
half. Add salt, white pepper, sugar, and nutmeg. While the cream
continues to reduce, add the corn and lower the heat. Bring the
mixture back to a slight simmer while stirring occasionally. Add the
leek and stir constantly until the pieces break down. Continue
cooking the mixture until the corn is done and the desired
consistency is reached. Garnish with freshly chopped parsley.
Servings: 8 Source: Minneapolis/St. Paul Magazine
- From Executive Chef Rick Kimmes, Oceanaire |