Pappas Bar-B-Q Jalapeño Creamed Corn Pudding

pappas bbq houston
The Houston barbecue scene, already enjoying the redolent riches of a new wave of pitmasters smoking with authority and a distinctly local outlook, is about to get a new concept that aims to rewrite the notion of a barbecue restaurant.

Pappas Bar-B-Q Jalapeño Creamed Corn Pudding

• 5 cups fresh corn kernels
• 1 tablespoon sugar
• 2 tablespoons unsalted butter
• ½ cup diced onion
• 2 tablespoons diced jalapeño
• ½ teaspoon minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• ½ cup whole milk
• 8 ounces cream cheese

Instructions

1. Melt butter in a large sauté pan over medium-high heat.
2. Add in corn, diced onion, jalapeño, garlic, kosher salt and black pepper. Sweat for 10 minutes, or until the onions are translucent.
3. Add heavy cream to the pan and bring to a simmer. Simmer for 5 minutes until the cream has reduced by half.
4. Add milk and return to a simmer, then turn off the heat.
5. Remove ¹/3 of the cream-corn mixture and place in blender. Blend until smooth.
6. Pour puréed mixture back into the sauté pan and stir until fully combined.
7. Bring cream corn back up to a simmer and add in cream cheese. Stir until cream cheese is completely melted.

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