PREP TIME: 18 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 2 HOURS 10 MINUTES
SERVINGS: 6
HERE’S WHAT’S IN IT
2 cups of corn (fresh, cooked and removed from husk) 3 cups of heavy cream 1 teaspoon of garlic (chopped) 1 tablespoons of unsalted butter 4 tablespoons parmesan cheese (save 1 tbsp for crust) ½ teaspoon of salt 1 tablespoon of panko breadcrumbs ½ teasp of scotch bonnette pepper (haitian pepper)
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1 tablespoon of panko breadcrumbs
HERE’S HOW IT’S MADE
STEP 1.
In a medium saucepot over medium heat, add heavy cream, garlic, butter, cheese, scotch bonnet pepper. Reduce cream by half, then add corn and reduce to a creamy consistency; add salt to taste.
STEP 2.
Remove mixture from pot and place in a four-ounce ramekin. Mix the breadcrumbs and remaining Parmesan cheese together. Top the corn mixture with the Parmesan cheese and place it in a 350-degree Fahrenheit oven until crust is golden brown.
STEP 3.
When golden brown remove from oven and serve hot.
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