Chris Creamed Corn Recipe
This creamed corn from Ruth's Chris Steakhouse is rich, buttery, and has just the right balance of sweetness and savory goodness.Heavy cream and whole milk give it that smooth, velvety texture, while a little butter rounds everything out.A touch of nutmeg may seem unexpected, but it brings out the natural sweetness of the corn without overpowering it.What makes this dish so good is how the cream thickens just enough to coat the corn, instead of turning into a soupy mess.Let it simmer just long enough to thicken—too much heat will make it separate, and too little will leave it runny!
Ingredients
- 6 ears Corn shucked
- 2 cups Heavy Cream
- 1/2 cup Milk
- 1/2 cup Unsalted Butter
- 3 tbsp All-Purpose Flour
- 1/4 cup Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Prepare the corn by cutting the kernels off the cobs.
- Set them aside for use later.
- In a large skillet, melt the butter over medium heat.
- Add the flour to the melted butter and stir to form a roux.
- Slowly add the milk to the skillet while continuously stirring.
- Follow this with the heavy cream.
- Stir often to prevent any lumps.
- Introduce the corn to the skillet along with sugar, salt, and pepper.
- Continue to cook, stirring frequently to avoid sticking.
- Reduce the heat to low and allow the mixture to simmer for about 15 minutes.
- It will thicken into a delicious creamy corn dish.
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