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
This is a recipe I learned in one of the first restaurants I worked in out of culinary school. It was a super popular side dish and I would make it for my dad once in a while. He asks for it ALL THE TIME, and it’s probably one of his very favorite things I have ever made him.
Ingredients
- 4 cups Heavy Cream
- ½ Habanero Pepper
- 8 ears Sweet Corn
- 1 teaspoon Olive Oil
- Kosher Salt
- Fresh Cracked Black Pepper
- 2 tablespoons Unsalted Butter
- ½ medium Red Onion, diced
Instructions
- In a large pot or saucepan, combine the heavy cream and the ½ 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.
Notes
Use just enough cream to lightly cover the corn. It should be about half the cream but use more or less as needed.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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.
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