This is an old recipe from one of the first restaurants that I worked in out of culinary school. I would make it from time to time at home for my dad and he still asks for it EVERY time I ask what he wants for dinner. This recipe for Habanero Cream Corn is one that will live on as maybe the most beloved recipe I have ever cooked for my dad!
Preparing your ingredients
This recipe requires two basic prep items before making the finished product. The corn needs to be grilled, and the habanero cream needs to be made.
I quickly season the corn with some oil, salt, and pepper and get it on the grill for a little char. The cream is made by simmering heavy cream and a half a habanero until it is reduced by half. I then let it sit and steep for about 20 minutes then strain through a fine mesh strainer.
After grilling, when the corn is cool enough to handle, strip off the kernels and you are ready to make cream corn. This can be done a day or two ahead of time if needed and stored in the refrigerator.
When it is time to cook, heat some butter in a skillet and sauté some red onion in it until translucent.
Then add the corn to the pan and cook for about 5 minutes until heated thru.
Now it is time to add the cream. You can use as much or as little as you like at this point. I like my corn to sort of “float” in the cream so I add about half of the reduced cream. Just feel it out, the flavor will be there regardless, just make it nice and creamy.
Habanero Cream Corn
- 4 C Heavy Cream
- 1/2 Habanero Pepper
- 8 ears Sweet Corn
- 1 t Olive Oil
- Kosher Salt
- Black Pepper
- 2 T Unsalted Butter
- 1/2 medium Red Onion diced
- In a large pot or saucepan, combine the heavy cream and the 1/2 pice habanero. Heat the cream over medium heat and bring it to a boil. I do this in a large pot because as the cream comes to a boil it will boil over in the pot, keep an eye on it, after a few minutes of stirring it will get thicker and stop growing in the pan. After you have gotten it past time point of wanting to boil over reduce the heat to low and let it simmer until reduced by half 35-45 minutes. Strain the cream through a fine-mesh strainer and set aside.
- While the cream is reducing, season the corn with the olive oil, salt, and pepper. Place on a hot grill until browned. When the corn is cool enough to handle cut off the kernels and place in a bowl.
- In a large skillet warmed over medium heat, melt the butter and sauté the onion until translucent, 2-3 minutes. Add in the corn kernels and cook until warmed through, about 5 minutes. Add in half the habanero cream and cook until it comes to a boil. Reduce to a simmer and season with salt and pepper. Taste and adjust the seasoning as needed.
This recipe was inspired by one I learned while working with Joanna Bondy at the Old Hickory Steakhouse in the Gaylord Texan Hotel in Grapevine TX. While not completely true to her recipe it’s delicious nonetheless.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!