Mexican Creamed Corn
From the Honeymoon Kitchen, very loosely adapted from Alton Brown
Happy Chicago White Sox Day! Technically it’s not opening day. Or the home opener. Or a game of any real importance in sports world. But it is MY first game of the season, and I am posting this corn recipe in its honor. If you are wondering what corn has to do with baseball, then you must not be a White Sox fan. You see, unlike that other Chicago baseball team, the Sox ballpark prides itself on serving outrageously delicious food. Sure, they have hot dogs smothered with your choice of Chicago fixings or freshly griddled onions and aisles full of vendors hawking peanuts, but it’s so much more than that. They have fresh pressed cuban sandwiches. Glorious mounds of nachos topped with everything from barbacoa to queso. Pastrami cheesesteaks. Loaded baked potatoes. And corn. Sliced from its cob upon order, it can be topped with butter, salt, lime, mayo or chili powder, or better yet, all of the above. And it is delicious.
When we set out to create a Mexican creamed corn recipe to serve as an Easter side dish it was still baseball pre-season and our beloved Sox park food was not top of mind. But one bite of the finished product and we were transported into our regular seats on the third base line, chowing down on a pile of corn in a little paper bowl. Now that the season has officially arrived I suppose I can get my fix every few weeks down on 35th street, but I think I’ll whip up a batch of my own anyhow just as soon as summer corn hits the farmers market.
- 6 ears fresh corn, husks and silks removed
- 2 Tbsp butter
- 2 leeks, diced
- 2 poblano peppers, diced
- 1/4 tsp salt
- 1 Tbsp sugar
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne (or more if you want it spicy)
- 2 Tbsp corn meal
- 1 cup heavy cream
- 1 cup chihuahua cheese
- pepper, to taste
- Take the first ear of corn and rest the fatter end in the bottom of a wide bowl. Cut off the kernels, allowing them to fall into the bowl.
- Now rest the fat end of the stripped cob on a plate. Using the dull side of the knife or a bench scraper, scrape any remaining milky pulp off the cob.
- Repeat steps 1 and 2 with all six ears of corn, and then dump the milky pulp into the bowl of kernels and set aside. (I know that sounded complex, but it’s really not hard and totally worth the extra time – I PROMISE this corn is delish).
- Melt butter in a medium saute pan over medium heat.
- Add leek, poblano and salt. Saute until soft, about 5-7 minutes.
- Add corn and corn pulp to mixture and cook about 4 minutes, or until corn is almost as tender as you’d like. We like ours with some crunch, so we moved on after 4 minutes.
- Sprinkle mixture with sugar, cumin, chili powder and cayenne. Cook, stirring constantly, for 2 minutes.
- Sprinkle mixture with cornmeal and stir to combine.
- Add heavy cream and cook until corn has soften to a texture you like, about 2 to 3 minutes.
- Stir in cheese and black pepper.