Naughty Creamed Corn

You have to taste stuff

Wow, that's quite a greeting. You can't have a bad day with y'all around

My goodness. Okay, so I want to show you something. I wear this around my neck every day

It says TWCD. I'm on a mission for total world culinary domination

Just a little mission. But I want to feed over half the world

and I'm about to show you a recipe to start my mission. Okay, so today I'm going to make my Naughty Cream Corn

Every year, me and a bunch of chefs get together, and we go tailgating to watch the Dallas Cowboys

the best team ever. Every chef has to bring something, and this is my dish

Naughty Cream Corn, you can make it the night before. heat it up the next morning, and it doesn't go bad

and you'll be everybody's favorite. So the first thing I want to do is I want to clean my corn

I always use fresh corn. I don't like the frozen stuff because it gives off too much

water, so you want to make sure that you use fresh corn

You're going to cut off the bottom so it's flush, so it doesn't slide across the table

You want to make sure to clean all of the kernels off of the cob

And I always put it in a dish towel. It makes it easier to pick up

Well, normally it doesn't fly all over the place. We talked about this

Well, I call this my naughty cream corn because I add white wine

And I'll show you how I do it. When I cook with white wine, it's always a little bit for that and a little bit for me

But I add a little bit of white wine. Okay, a lot of it

Fresh, heavy cream and cream cheese. That's my secret. Okay, so you want to take your garlic

and don't feel like you have to perfectly dice it or cut it

You can just rough chop it You want to make sure it close to the same size because you don want to overcook one and undercook the other But don beat yourself up if it not perfect

Remember, it's always about the way it tastes, not the way it looks. I know a lot of people think it always has to look like on TV, but it doesn't

All right, and then I take a shallot, which is a French onion. Shallots are sweet and smooth, and they're a little, they're just a nice flavor

If you don't have a shallot, a white onion will do really well. Just don't use a red because it'll bleed into the white end

That doesn't look good, ever. So we're going to take a little bit of butter. And I always use..

Yeah, you know. I always use... That first pat was lonely. It needed friends

I always use unsalted butter because you want to be able to control the salinity of your food

But if you have unsalted, use it. If not, do you? You know you haven't

You don't want it toasted because you don't want it to start to get brown

If garlic gets too dark, it tastes burnt, and that's the flavor of shame and failure

You don't want to do that. This is a great dish for Thanksgiving because, one, the kids can help, right

One kid cleans the corn, one kid shucks it. Two, it's affordable

And three, you can make it in bulk. And the more you make, the more wine you have to buy, so that works out well for everybody

OK, we got our garlic in here. We got our shallots in here. Can y'all smell that

Like, I know. I love it. OK, so then we're going to take our corn

We're going to add it in there. And you want to season it with salt

And I always use kosher salt. It's easier to control. I diced salt, it tends to get everywhere

and it ends up over seasoning things. So now we have literally bathed our corn

and butter and garlic and shallots. You're welcome. And then, hello friends, I've missed you

May have seen one of these last night, stand by. You always have to right before Thanksgiving

you know, before everyone gums over. Little nip. We're gonna use white wine for this

You wanna pour it in there just to deglaze it And deglaze oh my god that the best bath ever But when you deglaze that going to take the particles

that get stuck on the bottom of a pan, but it's like the best stuff ever. The alcohol releases that

and all that flavor that you've been working on to create is now up in your food

So all that hard work you're doing, you're going to be able to taste in there. I know

They're cheering for you. You better look good. I mean, you have to taste stuff

See, it's starting to dance. Like, the bubbles are all in there. The butter's in there

The wine is in there. I love you. Okay, now we're going to take a little heavy cream

I use heavy cream, well, because it's the best. But you can use milk if you want to

But I like it thick and knotty. Fat carries flavor. So even if the corn is not the most ripe

or it's not the sweetest, you're gonna make it the best you can by adding the butter and the cream in it

I mean, our whole job, right, is to take care of the food that we're given and then give it to the people we love

You wanna wait until your cream reduces down. You wanna be careful because the smell of scorched dairy

is the smell of failure. So you just wanna keep it moving around

If you are worried about it, turn your heat down and go slow. But if you're in a hurry, kind of pick up the heat, deglaze

Now, my secret ingredient, my favorite thing in the world, the reason I get up in the morning is cream cheese

Oh, I mean... I know. Cream cheese is delicious, and it's a secret to making a lot of stuff great

especially the holidays. You have cream spinach that's runny. You have cream corn that's eh

Add cream cheese. It will make everything better, and you'll feel like the best chef in the world

My brother and my grandfather both went to college at the University of Alabama, and I went to visit my brother

We went to this little restaurant, and this woman named Dottie, we were talking about how I a chef and she was telling me she like you like cream corn I like oh no ma I not a cream corn fan She like what you say to me child And I was like I love cream corn It the best And she took me to the kitchen and she showed me how to make it

So I'm sitting there, and I'm making it. And then she's like, you want my secret, darling? And I'm like, well, yeah, if I'm going to eat those

And then she put cream cheese in there, and it was the greatest thing I've ever had. I mean, Dottie, I love her

She's amazing. The good thing about this is you can make it the night before

You put it in a casserole dish or a pan. When you pull it out of the refrigerator

you pull it right out and put it right into the oven. Put it in the oven slow and low

and by the time you're ready, you mix it up and you serve it. It looks like you've been slaving over a stove all day

I have been cooking with the Dallas Cowboys now for about six years

I've cooked for a lot of celebrities, every living president but the one currently

and I've cooked for, like, all these athletes. It's fun to cook for them because of the way that they eat

They'll order, like, five ribeyes, a slab of ribs. But one of their favorite things is the naughty cream corn

because it fills them up, it tastes good, and they've never had it this way

And also, when people tell you, like, oh, I don't eat cream corn or it's not good, it's like, shut it down

Yes, it is. Try this. You're going to convert them all. Oh, my gosh

I mean, I don't want to brag, but... Ah, man. This is a great side dish

It fills people up, and you can make it the night before. And it's affordable, because you put a Thanksgiving meal together

I mean, it's expensive. This is a great, affordable dish. When people are like, what's that flavor

You're like, love? That's love. Meanwhile, you know it's a big old block of cream cheese

So there you have it. my Naughty Cream corn for a little Thanksgiving treat

All right, taste it. See what you think. Be careful, it's hot. See that face

That's the reason I became a chef right there