Habanero Cream Corn


  • 1 Pint Heavy Cream
  • 1/4 Cup Diced Yellow Onion
  • 4 1/2 Cups Cooked White Corn Kernals
  • 1 Fresh Habanero Chile cut in half
  • 1 Tablespoon Butter


  • Cook the corn in its husk in a 350 degree oven until soft.  Cut the kernels from the cob
  • Place cream and whole Habanero in a saucepan and reduce on low heat by half the volume
  • Once reduced, strain the cream.  Keep warm.
  • In a seperate pan, saute onion in butter until soft but not colored, add corn and heat through.  Add cream and heat until bubbly.  Season with salt and pepper.
  • Yields 6 portions


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© John Hatcher