Ingredients
- 2 tablespoons unsalted butter
- 4 cups corn (about 6 ears)
- 1 cup chopped yellow onions
- 1/2 cup chopped red or green bell peppers
- 1 tablespoon minced jalapeno
- 2 teaspoons Emeril's Original Essence, recipe follows
- 1 teaspoon salt
- 1/2 cup heavy cream
Directions
Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
Remove from the heat and serve hot.
Emeril's Creole Seasoning (Essence):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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By motochef64
Lombard, IL
on December 25, 2011
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Fun recipe. I didnt have time to make the spice mix so I added chimayo chile and thyme I only had half & half do I added roux. Came out great!
By V-twin Jockey
Huntsville, AL
on September 08, 2010
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This may now be my favorite way to eat corn. I too like to add the whole jalapeno. For a little extra kick, I sometimes add some grated pepper jack cheese as well. Hey, it's a recipe, not a rocket-fuel formula!
By mandaweaver07_1...
Ormond Beach, 48
on July 09, 2009
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This is by far the BEST corn dish I have ever eaten. I'm a bigger fan of this dish, than I am of fresh roasted corn on the cob.
My husband and I first had this dish, when we went over to my parents for dinner, I had 2 helpings it was that good and I've been requesting it ever since.
He does it a bit differently though - he uses just red pepper no green and he omits the jalapeno. Then instead of Emeril's essence, he uses Chef Pauls Vegetable Magic to taste. Then he adds 1 cup of chicken broth, to cook the corn in and make it tender putting the lid on for a few to steam/simmer the corn until tender. Then once the corn is tender, he adds the heavy cream.
You won't be disappointed after making this dish.
Read all 8 reviews