Q: I would like to have the recipe for Cream Corn that is served at McKendrick's Steak House at Park Place across from Perimeter Mall. I have eaten there many times, but for some reason our table has never ordered the Cream Corn as a side dish to share. But a few months ago someone did and I was in heaven. The only problem was six of us shared it and I only got a couple of spoonsful. I complimented the waiter and a short time later the chef visited our table. After I asked if he would share the recipe he repeated it so fast that none of us could remember anything but corn, a little bacon and heavy cream. — Robert Freeman, Dunwoody
A: This recipe does indeed feature a little bacon and some heavy cream. And lots of delicious fresh corn. Chef Thomas Michella says he created this dish for the opening menu at McKendrick's Steak House 19 years ago. "I wanted to prepare a side dish different than any other steak house. The Cream Corn is our customers' favorite side dish and goes well with our steaks and seafood."
McKendrick’s Steak House Cream Corn
5 ounces thick-cut smoked bacon, cut into small dice
1 1/2 cups diced onion
1 tablespoon chopped garlic
4 cups fresh corn kernels (cut from 5 to 6 ears)
1 1/2 cups heavy cream
1 1/2 cups half-and-half
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
In a large skillet over medium heat, cook the bacon until it renders its fat and the bacon pieces are slightly crisp. Add onion and garlic and cook until onions turn transparent, about 5 minutes. Stir in corn. Add cream and half-and-half and bring mixture to a boil. Reduce heat and add salt, black pepper and red pepper flakes. Simmer for 15 minutes or until sauce has reduced to your liking. Remove from heat and serve hot. Makes: 6 cups
Per 1-cup serving: 526 calories (percent of calories from fat, 68), 14 grams protein, 30 grams carbohydrates, 3 grams fiber, 41 grams fat (22 grams saturated), 124 milligrams cholesterol, 901 milligrams sodium.
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