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Writer's pictureJuliet

Crack the Top - Crème Brûlée Corn

Have you ever had a recipe that you love the food, but dislike the person that gave you the recipe? This is that. Admittedly, I love corn in pretty much any form. Over the holidays, I've developed an addiction to stove-top popcorn with real butter and salt. In the summer, it's corn on the cob all day every day for me. I truly understand Corn Kid. This recipe is as simple as you want it to be, but with a crispy parmesan topper that begs to be cracked like crème brûlée. The OG recipe used the shelf stable Kraft parmesan in the bottle...I upgraded it, naturally, to real parmesan, but it works either way.

[The above picture is not the best - I put it in a Pyrex pan that I wasn't sure could handle the broiler so I didn't have it up as close to the top of the oven as usual. Normally, it's golden from edge to edge.]

 

Ingredients:

1 TB Flour (heaping)

½ stick butter

1 TB sugar

2 cans corn (not creamed) - drained

1 c. whipping cream

Grated Parmesan

 

Melt the butter in a med/large saucepan. If it cooks a minute or two too long and gets golden (not black), tell your family this is brown butter creamed corn! Add the flour and stir until incorporated. Cook one minute. Add in cream and sugar - stir until thick. Season with salt and pepper (maybe a dash or two of hot sauce).


Drain and add corn to pan. If you want to get wild, add ¼ c. parmesan to the creamy mixture. 


Pour mixture into a shallow pan that can handle broiling. Let cool slightly then sprinkle the top with grated parmesan until ¼ inch thick. Broil until golden brown. 



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