Brown butter catches char from onions and chiles, then mellows into sweet corn with Ace Kickstart®'s sharp bite
Ingredients
Ingredients
- FOR THE CREAMED CORN:
- 48 ounces sweet corn
- 1 stick of butter
- 1/2 sweet onion, diced
- 2 green Anaheim/Hatch chiles, stemmed, diced
- 1 teaspoon Ace Kickstart®
- 1 cup half-and-half
Method
-
01
Dice onion and chiles
5 minGet your onion and chiles into consistent, quarter-inch pieces so they cook at the same rate and distribute evenly through the corn without any raw chunks.
-
02
Brown butter, then sauté onions and chiles
5 minHigh heat until fragrant and onions translucent.
-
03
Add corn and half-and-half, bring to simmer
3 minWatch for the first gentle bubbles breaking the surface — you want a steady simmer, not a rolling boil, or the cream will break and separate on you.
-
04
Stir in Ace Kickstart, simmer 10 minutes
10 minAdjust seasoning to taste.
-
05
Cool half the mixture slightly
3 minLet cool before blending for safety.
-
06
Purée half the corn, return to pot
4 minImmersion blender is an alternative.
-
07
Simmer to desired thickness if needed
5 minOptional step for thicker consistency.
From Mike's Notebook
Brown the butter until it smells nutty before the onions go in — that's where half the flavor lives.
Don't blend all the corn; leaving half chunky gives you texture that cream alone can't deliver.
Let the blended half cool slightly before pureeing so you're not splattering hot liquid everywhere.