1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups frozen sweet corn
1 large Poblano chili, roasted, seeds removed, finely diced
1. Bring cream cheese, butter, whipping cream and frozen corn to room temperature (about 90 minutes).
2. Roast the Poblano pepper until all sides have a few black spots. Slice the peppers, remove seeds and membrane. Dice into very small pieces.
3. In a 2 quart sauce pan over medium heat, combine whipping cream, cream cheese, butter, sugar, salt, and pepper, stirring constantly, about 10 minutes.
4. Stir corn and diced Poblano into blended cream mixture. Bring to a very slow simmer, reduce heat to low and continue cooking for another 15 minutes, stirring constantly. (Avoid boiling, which may curdle the cream.)
5. Serve while hot.
This recipe is based on a favorite side dish we enjoy at a barbecue in Bee Cave, Texas, near Austin. I actually based the sauce in this dish on Southern creamed corn slow-cooker style recipes, and added the roasted Poblano chili for that unctuous earthy flavor. This requires special attention, and quite a bit of stirring, to successfully obtain that slow-cooker intense flavor. This is delicious with any barbecue flavored dish. Click here to view our slow cooker version.