Our take on classic creamed corn, cooked in brown butter and reduced cream for an oh-so-indulgent (and delicious) summer side.
Preheat the pan to 375°F/190°C (medium) and add the butter. Melt the butter completely.
Cook the butter for 1 minute and 40 seconds, or until it has browned completely. Whisk occasionally to avoid burning.
Using a whisk, stir all ingredients into the browned butter.
Bring the corn mixture up to a simmer then reduce the temperature to 225°/110°C. Simmer the corn for 35 minutes or until the mixture has reduced by half. The sauce should coat the back of a spoon when complete. Stir occasionally.
Carefully transfer the corn to a serving bowl and serve immediately.
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