6-8, as a side dish servings
- 1 pint heavy whipping cream
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon cracked pepper (white pepper if you like)
- ¾ teaspoon freshly-grated nutmeg
- 1 pound frozen sweet corn
- 1 small leek (or ½ a large one), cleaned and diced
The recipe is fairly straightforward. Reduce the cream until thickened, add the seasoning, corn and leek, and simmer until it reaches the desired consistency. Here are a few tips that will improve the dish –
First, always use fresh nutmeg. Its flavor is much more deep and complex than pre-ground because many of the flavor compounds quickly volatilize after grating. We like to grate ours on a microplane, which makes quick work of a nut.
Next, take the easy route to cleaning the leeks. Leeks can have a fair amount of dirt in between their layers because of how they’re grown. First cut off the dark green portion of the leek. (Freeze it for vegetable stock if you like). Then cut the leek lengthwise from bottom to top, being careful not to cut all the way through the root end. Rotate the leek 90 degrees and make another, identical lengthwise cut. This creates a “fan” that lets you rinse out the inside of the leek and get all the dirt out easily, but keeps the leek together for easy dicing.
Finally, if you have a round-bottom pot like a saucier, use it. Simmering cream in a regular pot for an extended simmering can result in cream getting stuck in the bottom corners. A round-bottom pot like our All-Clad Weeknight Pan makes it much easier to stir.
The recipe itself is simple. Pour the cream into a medium saucier or saucepan, bring to a simmer and simmer until the volume of cream is reduced by half. This may take between 20-40 minutes depending on the size and shape of your pot.
Stir in the salt, sugar, pepper and nutmeg. We use black pepper, but if you want you don’t want black specs in your cream sauce, you should use white pepper.
Add the corn. You can add it frozen or, if you want to speed up the cooking time, thaw it in the refrigerator overnight and add it thawed.
Either way, turn up the heat until the cream returns to a simmer, and then add the leek.
Then, reduce the heat and simmer the mixture until it reaches the desired consistency. We like ours pretty thick, so it takes another 20 minutes or so. The corn and leeks will release some liquid as they cook, so the cream will actually thin out before it starts to thicken out again.
It’s the perfect side dish for holiday roasts, ham and turkey!