Creamed corn is one of my family’s favorite sides. To balance the richness, I added poblanos and jalapeños, and for a super creamy texture some grits and cheese. This is such a fun canvas to work with, so feel free to get creative and add your favorite herbs, spices and flavors. Enjoy!
1/2 cup heavy cream
sprig of fresh rosemary
2 tablespoons whole cumin
2 bay leaves
6 white corn ears, kernels removed
3 poblano peppers, charred and skinned
1 jalapeño, charred and skinned
4 tablespoons olive oil
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/4 cup grits
1 cup monterey jack cheese, shredded
3 tablespoons unsalted butter
In a small saucepan, simmer the heavy cream, rosemary, whole cumin, and bay leaves. Remove from the heat and let sit 20 minutes to infuse.
With a large knife, remove the corn kernels from the ears, and then run the knife over the empty cob to gather the corn’s “milk” (the juices still clinging to the cob). For the peppers and chilies, cut off the tops, remove seeds, and chop up.
In a medium pot, heat the olive oil and cook the onions with a pinch of salt until golden, about 15 minutes. Add the garlic and ground cumin, and cook, stirring frequently for 5 minutes. Then stir in the corn kernels, milk, and diced peppers and chilies, and continue cooking over low heat for 5 more minutes. Using your finest strainer, strain the infused herbal cream into the corn and pepper mixture. Add the grits, cheese, and butter and stir. Gently simmer 15 minutes, until the grits are creamy.