Steamed Rice with Creamy Corn & Ham

4 large ears corn, boil them for about 3 minutes in a large pot, using salted water

Remove and set them aside to cool

Hold on to the boiling water and add to the pot:

• 2 cups White Rice



When the ears of corn have cooled to handle, cut the kernels off the cob. Makes about 3 cups. Place in a food processor and add:

• 3/4 cup heavy cream
• 3 tablespoons chopped parsley
• 1/4 tsp. dried sage
• 1/2 teaspoon salt
• Fresh cracked black pepper to taste

On "Pulse" until corn is chopped to a coarse puree.




Return the steamed rice to the hot pot and add:

• 2 tablespoons butter, cut into pieces
• The corn mixture
• 1 cup ham, cut into julienne (HoneyBaked Ham makes it more special)

Toss to mix well. If sauce seems too thick add some of the reserved pasta water.

Servings: 4

Access our Recipe Files

December, 2008 Recipes

1. Apricot Pork Medallions
2. Bourbon Mashed Sweet Potatoes
3. Creamy Corn Ham
4. Green Beans with Shallots & Pancetta
5. Lemon Meringue Pie
6. Southwestern Pork Cassoulet
7. Smoked Sausage & Vegetable Kabobs
8. Smoked Salmon Pasta
9. Stuffed Artichokes

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