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World's Best Cream Corn

Cathy Trochelman
  • minutes
  • Serves

INGREDIENTS

2 lb

frozen corn kernels

2 cups

half & half (I used fat free)

1 tbsp

kosher salt

1/8 tsp

cayenne pepper

1/8 tsp

ground white pepper

1/2 cup

sugar

1 tbsp

cornstarch

1 tbsp

butter

1/2 cup

diced leek

1

poblano pepper (roasted/skinned/seeded/diced)

1 lb

raw bacon (diced)

In advance: roast the poblano pepper by broiling it 2-4 minutes on each side (until skin chars. Remove from oven and place in a medium bowl; cover with saran wrap to loosen skin. Peel skin, remove seeds, and dice.)