Steak & Creamed Corn Bowl

Steak + cream corn bowl combines tender steak with smooth, fresh creamed corn, creating a delightful summer dish. The creamed corn offers warmth and flavor, and uses no canned ingredients, providing freshness and nutrition.

By @thepalatablelife

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 4 ears fresh corn
• 2 tablespoons unsalted butter
• 4 ears fresh corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pieces ribeye steak
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 2 pieces ribeye steak
• 1 portion creamed corn
• 2 pieces ribeye steak
• 2 pieces ribeye steak
• 2 tablespoons fresh parsley

Instructions

1. Using a sharp knife, cut 4 medium-sized ears of fresh corn off the cob.
2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
3. Add the corn kernels to the melted butter and sauté for about 5 minutes until tender.
4. Pour in 1 cup of heavy cream and bring to a gentle simmer, cooking for 10 minutes until the mixture thickens slightly.
5. Season the creamed corn with 1 teaspoon of salt and 1/2 teaspoon of black pepper, stirring to combine.
6. Pat two ribeye steaks dry with paper towels and season with salt and pepper on both sides.
7. Heat 1 tablespoon of olive oil in a separate pan over high heat until shimmering.
8. Add the steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare.
9. Remove the steaks from the pan and let them rest on a cutting board for 5 minutes.
10. While the steaks are resting, warm a shallow serving bowl and pour in the creamed corn.
11. Slice the rested steak against the grain into thin strips.
12. Arrange the steak slices over the creamed corn in the serving bowl.
13. Garnish the bowl with chopped fresh herbs, such as parsley or chives, and serve immediately.