Stripsteak’s jalapeno corn is the cream of the crop
Wed, Aug 8, 2012 (2:13 p.m.)
Photo: Christopher DeVargas
Stripsteak executive chef Doug Bell seems almost surprised at the popularity of one of the restaurant’s flavor-packed side dishes, jalapeño creamed corn. “People go crazy over it,” he says. “But it’s so simple, it’s almost funny. There are really only three ingredients, but it’s all about how you work them.”
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The secret to the dish’s success is using fresh, sweet corn and little else; many creamed corn recipes have flour or cream, but this one relies on the starch and sugar in the corn for luxurious consistency. “Just make sure and cook it low and slow, because those sugars like to scorch,” Bell advises. “And it goes well with everything. It’s got bite to it so it goes great with fish, but people love it with all of our steaks, too.”
Jalapeño Creamed Corn
10 ears of corn
1 jalapeño, diced
1 tbsp. jalapeño juice (adjust if you like it spicy)
1 tbsp. butter
salt and pepper to taste
Scrape the ears of corn using a corn creamer. (What’s a corn creamer? Visit peasandcornco.com.) Place butter in a pot and melt on low heat. Add corn and cook on medium to low heat, stirring constantly. Season with salt, pepper and jalapeño juice. Once corn has thickened and no longer has a raw taste—usually about 10 minutes—remove from pot, plate and garnish with diced jalapeño.