Sweet N Smokey Homestyle Corn

For Roasted Sweet Corn & Roasted Shishito Peppers:

1. Place sweet corn and oil blend in a large mixing bowl. Mix to evenly coat the corn with the oil
2. Add the salt and pepper and mix thoroughly
3. Distribute evenly on three sheet trays
4. Place in hot broiler, with the drawer up all the way. Roast under the broiler for approximately 3-4 minutes, stirring 2 to 3 times. Remove from boiler when corn has reached a slight amber color. 
5. Let cool. Place in Cambro. Label, date and refrigerate (Shelf Life: 5 days) 
6. In a separate mixing bowl, toss peppers in olive oil then season with sea salt. 
7. Roast under broiler on high heat at medium level drawer setting, approximately 3-4 minutes to achieve a light brown blister.
8. After roasting, let cool, remove stem and cut into ½” pieces
9. Prep small amounts, often, to retain dark color of shishito pepper. Do not use next day. 

For Basic Cream:

1. Take a saucepan and add oil
2. Heat oil slightly, then add garlic and sauté in oil until lightly brown in color and toasty aroma
3. Add heavy cream and bring cream to a boil
4. In a separate stainless steel bowl, add the water and cornstarch and whisk with wire whip to form a slurry
5. Add slurry to boiling cream in slow steady stream while whisking quickly to thicken sauce
6. Once sauce is thickened, return it to a boil and then season with salt and white pepper

For Creamed Corn: 

1. Bring heavy cream to a boil and whisk in basic cream sauce
2. On medium-low heat, whisk in the parmesan cheese until it has melted into the sauce
3. Add the grilled corn. Simmer just until the corn is heated throughout. 
4. Add the lime juice, salt & pepper, and BBQ spice. 
5. Top with shishito peppers and serve