World's Best Cream Corn

Author Cathy Trochelman


  • 2 pounds frozen corn kernels
  • 2 c. half & half I used fat free
  • 1 Tbsp. kosher salt
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground white pepper
  • 1/2 c. sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. butter
  • 1/2 c. diced leek
  • 1 poblano pepper roasted/skinned/seeded/diced
  • 1 pound raw bacon diced
  • In advance: roast the poblano pepper by broiling it 2-4 minutes on each side until skin chars. Remove from oven and place in a medium bowl; cover with saran wrap to loosen skin. Peel skin, remove seeds, and dice.


  1. Preheat oven to 350 degrees.
  2. Spread corn on a large pan and roast in preheated oven 10 minutes. Remove from oven and set aside.
  3. In a medium saucepan, combine 1 c. half & half, kosher salt, cayenne and white pepper and bring to a simmer.
  4. In a blender, combine the other 1 c. half & half, sugar, cornstarch, and half the corn and puree until smooth.
  5. Add mixture from blender to simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
  6. In a large saute pan, combine butter, leek, poblanos and bacon and saute until bacon is cooked through.
  7. Add remaining corn and mixture from saucepan and stir to combine.