Brown Butter Creamed Corn
Our take on classic creamed corn, cooked in brown butter and reduced cream for an oh-so-indulgent (and delicious) summer side.
Cooking Steps
1. Add the Butter to a Preheated Pan
Preheat the pan to 375°F/190°C (medium) and add the butter. Melt the butter completely.
- Unsalted Butter(diced)4 ½ Tbsps.
2. Brown the Butter
Cook the butter for 1 minute and 40 seconds, or until it has browned completely. Whisk occasionally to avoid burning.
3. Add the remaining Ingredients
Using a whisk, stir all ingredients into the browned butter.
- Frozen Corn Kernels(thawed)3 ¾ cups
- Heavy Cream1 ½ cups
- All Purpose Flour1 ½ Tbsps.
- Water¾ cup
- Granulated Sugar1 ½ Tbsps.
- Kosher Salt2 tsps.
- Red Wine Vinegar½ tsp.
4. Cook the Creamed Corn
Bring the corn mixture up to a simmer then reduce the temperature to 225°F/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.
5. Remove and Serve
Carefully transfer the corn to a serving bowl and serve immediately.
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