Chicken with Cream of Corn (Frango com Creme de Milho)
Nutty, sweet, and creamy this recipe is Brazilian comfort food. My favorite way to serve this cream is over perfectly baked, moist chicken breast. This recipe is an easy and flavorful way to take advantage of the sweet corn season, but frozen corn kernels could serve as a substitute if fresh is unavailable. The whole family will enjoy this healthy meal!
Background: My mom used to make this recipe and serve with slow roasted meat. I can’t remember the name of the cut of meat, but I can remember the delicious flavor of the Cream of Corn.
- Unsalted butter (2 tbsp)
- Onion, medium, finely chopped (1)
- Flour (2 tbsp)
- Half and half (2 cups)
- Corn kernals, from fresh cooked corn ears (2 cups)
- salt (a pinch)
- black pepper, freshly ground (a pinch)
- Chicken breasts, boneless (4)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Olive oil (2 tbsp)
- Scallions, finely chopped (2 tbsp)
Preheat oven to 325 degrees F
In a medium sauce pan over medium-high heat, add butter and heat until foamy.
Add onion and cook until soft, stirring occasionally, 3 minutes.
Add flour and cook, stirring constantly, until golden brown, 1 to 2 minutes.
Reduce heat to medium and add half and half, whisking vigorously until it thickens.
Remove from heat and fold in corn and parmesan. Season with salt and pepper. Set aside.
Line a large ovenproof dish with aluminum foil. Place chicken breasts on dish and sprinkle with salt, pepper, garlic powder and onion powder.
Drizzle with olive oil. Transfer to oven and bake for 30 to 35 minutes or until chicken breasts are cooked through, but still moist in the center.
Remove from oven and let rest 5 minutes. Slice and place on individual plates.
Top with cream of corn and scallions. Serve immediately with jasmine rice on the side.
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