When you hear creamed corn, do you immediately think of the nasty stuff out of the can from the grocery store? I didn’t grow up eating creamed corn, but I know that is where my mind always went, until I had the pleasure of eating some creamed corn at Oceanaire year’s ago. Shortly after my amazing dining experience, Mpls St. Paul magazine printed Rick Kimmes recipe, and of course the recipe made enough to feed a small army! So I decided to take matter into my own hands and pare it down to a reasonable amount.
This recipe is a staple at our Thanksgiving table, but why limit it to one holiday? Delicious with anything…and such a decadent side dish. The nutmeg is unexpected, and adds the perfect flavor. I use frozen sweet corn, but you can use fresh too. Wash your leek well to remove all the sand, and slice white and light green parts only. I recommend making it a day in advance so the flavors really marry. Note that the sauce will really thicken as it cools, but never fear – it will relax as you reheat it. Makes for amazing leftovers, and easy to double or triple when feeding a crowd!
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Ingredients
1 quart heavy cream
1 teaspoon salt
1 teaspoon white pepper
1/4 cup sugar
1 1/2 teaspoons ground nutmeg
(3) 10 ounce bags sweet corn, frozen
1 large leek, sliced
Directions
- Pour heavy cream into a stock pot and simmer uncovered until it starts to reduce.
- Add salt, white pepper, sugar and nutmeg. While the cream continues to reduce, add the corn and sliced leek, and stir occasionally until the leeks begin to break down. Continue cooking until mixture reaches desired consistency. Taste and add more salt or pepper if necessary.