Morton's Creamed Corn - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Morton's Creamed Corn

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(WJBK) -- Get this recipe courtesy of Morton's The Steakhouse.

Yields approximately 6, ½ cup portions

Freshly cut Sweet Corn, off the cob 2 Lbs.
Heavy Cream 2 ½  cups
Kosher salt .75 TBL
Ground Black Pepper ¼  tsp.
Fresh ground Nutmeg ¾  tsp.
Leeks, white and light green parts only ½  cup, lightly packed
Granulated sugar 3 TBL
Tasso Ham, optional ½ to ¾  cup
Chopped Parsley 2 TBL


Carefully cut the Sweet Corn off the corn cobs. You'll need about 12 -15 ears to yield 2 lbs.

Place the heavy cream in a large stock pot or skillet. Place over medium high heat and bring to a boil. Lower the heat so the cream is at a slow boil. Boil the cream for approx. 10 minutes or until the cream has reduced to 2/3 of its original volume. Stir with a wire whisk frequently to prevent scorching of the cream. Lower the heat if necessary.

Add the Kosher salt, ground black pepper and fresh ground nutmeg and whisk them into the cream. Add the cut corn to the cream mixture. Stir the corn in and bring the mixture back to a slow boil. Cut the leeks in half lengthwise. Wash them to remove any dirt. Cut across the leek to form thin, half-moon pieces. Measure the 1 cup of cut leeks. Add the leeks and the sugar. Reduce the corn to a simmer and cook until the leeks are tender.

If you are going to use the Tasso ham, dice it into ¼ inch cubes and add it to the corn when you add the leeks.

Garnish the creamed corn with the chopped parsley when served.

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