Creamed Corn with Herb Hash Butter
ingredients:
1/2 to 1 whole stick herb hash butter (recipe included here) or buy it pre-made at TJ’s or atregular grocery store. Its the irish brand that comes herb. cant think of name off top of head. sorry.
2 bags sweet frozen corn (don’t use fresh corn for this recipe)
1 or 2 pints heavy cream from trader joes or any store of choice
Dried Herbs (not marijuana)
salt n pepper
1.5 grams concentrate or more
Prep:
Melt butter on stove and mix in hash until dissolved. refrigerate.
*Herb butter recipe:
Mix in 1/4 tsp of each the following, dried thyme, Rosemary, basil, sage.
stir and refrigerate again till ready to cook.
cooking:
Take a pan, nonstick or stainless steel, heat it over extremely high heat.
Add hash/herb butter and 2 bags corn.
Stir once or twice and walk away for 2 or 3 minutes. do not touch.
Stir again, once, and walk away for 2 min. do not touch. i know you’ll wanna stir but don’t.
You should do this process a few times until you notice some fire grilled looking marks on maybe half of the corn. This is very good. It’s caramelization of the sugar in some of the corn kernels which will add tremendous flavor to the final product. very little stirring, high heat and butter are essential to this process.
Now that the corns all hot with those nice roasted looking marks, TURN THE HEAT DOWN TO MEDIUM…..
Add in 1 pint of cream and stir. You may need the 2nd pint or half of it too. the corn should be almost swimming in the cream but not overly swimming. Now slowly reduce the cream at medium heat until it’s nice n thick.
Add salt and pepper at the end to taste.
This was the biggest selling and highest rated side dish at my trader joes for 3 years. obviously i worked the hash into the recipe on my own time i never wasted my concentrates on TJ’s shoppers!!! 😛
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