Habanero Creamed Brentwood Farms Corn Food
HABANERO CREAMED "BRENTWOOD FARMS" CORN
Sweet and sassy are the words for this Texas-style creamed corn. Executive chef Joanne Bondy steeps a fiery habanero chile pepper in cream before tossing the cream with sweet corn.
Provided by rillemily
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place cream and whole habanero pepper in a saucepan over low heat. Simmer gently until liquid is reduced by half. Remove the habanero, and keep the cream warm at the lowest temperature. Slick a sauté pan with vegetable oil and place over medium heat. Add the onion and sauté until it is soft and translucent. Add the corn and heat through. Add the cream mixture. Stir gently and heat until bubbly. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 563.6, Fat 45.4, SaturatedFat 27.6, Cholesterol 163, Sodium 51.5, Carbohydrate 39.5, Fiber 4.2, Sugar 1.2, Protein 7.7
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- 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.
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