Description
This creamed corn is a perfect side dish for a picnic or backyard cookout or BBQ. I struggle to find side dishes for BBQ chicken or pulled pork, aside from the traditional baked beans and coleslaw. Why not try creamed corn? Or why not serve the creamed corn alongside grilled head on shrimp?
[gallery ids="1551,1552,1553,1554,1555,1556,1557,1560,1558,1559"]Ingredients
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- 3 Tbs butter
- 1/2 cup shallots, diced
- 1 Tbs brandy
- 1 1/2 Tbs flour
- 1 cup milk
- 1/3 cup heavy cream
- 4 cups white corn kernals (about four ears fresh corn)
- 1/2 cup mascarpone
- 1 Tbs chives, diced
- 1 tsp apple cider vinegar
- 3–4 drops Worcestershire sauce
- 1/4 tsp ground pepper
- Salt to taste
Instructions
- In a large sauté pan, melt the butter over medium heat. Add the shallots and cook for 3-5 minutes, stirring occasionally. Add the brandy and cook for 2-3 minutes, until some of the brandy has been cooked off. Add the flour and stir constantly for 2-4 minutes.
- While whisking continuously, add the milk and heavy cream. The mixture will be very thick at first, but don’t worry, just keep stirring. Add the corn and mascarpone and stir to combine. Cook for 6-8 minutes, until the corn is cooked.
- Stir in the chives, apple cider vinegar, Worcestershire sauce, and pepper. Stir to combine and cook an extra 1-2 minutes. Season with salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: picnic foods
- Cuisine: american
Keywords: sides, creamed corn, picnic food