Forget that dented can collecting dust in the back of your pantry; this is creamed corn the way it was meant to be. With earthy fontina cheese and jammy sun-dried tomatoes, our creamy kernels are the perfect companion to a steak topped with tomato-oregano compound butter. As oregano was an ancient symbol of joy, we predict you'll never be more joyful to let your cans collect dust.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and mince oregano. Peel and cut potato into 1" dice. Place sun-dried tomatoes in a small mixing bowl and cover with warm water to rehydrate. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper.
Cook the Potatoes
Place a medium oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and potatoes to hot pan and cook 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast until golden brown and tender, 20-22 minutes. Stir once halfway through cooking. Remove from oven, toss with half the oregano (reserve remaining for compound butter) and season to taste with salt and pepper. Set aside. While potatoes roast, cook steaks.
Cook the Steaks
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes per side. Remove to a plate, cover with foil, and rest at least 5 minutes while preparing butter and corn. Wipe pan clean and reserve.
Make the Compound Butter
Drain and mince sun-dried tomatoes. Combine softened butter, half the sun-dried tomatoes (reserve remaining for corn), remaining oregano, and a pinch of salt and pepper in a small mixing bowl. Form into two disks about 1½" in diameter and refrigerate to firm up.
Make the Creamed Corn
Return pan used to cook steaks to medium-high heat. Add corn, cream, and ¼ tsp. salt to hot pan and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Add cheese and remaining sun-dried tomatoes, stirring constantly to completely melt cheese into sauce, 1-2 minutes. Sauce will thicken as it cools.
Plate the Dish
Spoon creamed corn onto a plate or into a small serving dish. Serve potatoes and steak alongside and place a disk of compound butter on steak.
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