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Oceanaire's Creamed Corn
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| Author: | Rick Kimmes
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For many people, creamed corn is a reminder of the days when most vegetables were poured straight from a can into a pan. But the extra care and fresh ingredients that Oceanaire executive chef Rick Kimmes puts into his savory version makes this rejuvenated veggie dish a delectable delight.
2 qt. heavy cream
2 t. salt
2 t. white pepper
1/2 c. sugar
1 T. nutmeg
3-5 lbs. 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. Serves 8–10.
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