A Modern Take on a Stupendous Steakhouse Side

Spicy jalapeño creamed corn from Black + Blue Toronto’s Morgan Bellis.

When it comes to steak side dishes, potatoes get all the glory. All too often, diners forget that sides such as creamed corn exist—but thanks to his delicious jalapeño-infused take on the classic recipe, chef Morgan Bellis of Toronto’s newly opened Black + Blue is bringing diversity to the steakhouse dinner table. Taken up a notch with the introduction of a simple, three-ingredient jalapeño mascarpone, chef Bellis’s creamed corn is as good as the sear on Black + Blue’s top sirloins.


Yields approximately 2 cups


For the corn purée:

1 tablespoon olive oil

1 tablespoon minced shallot

1 small clove garlic, minced

1/2 cup 35 per cent cream

2 cups corn kernels

Salt to taste

For the jalapeño mixture:

1 jalapeño

¼ cup mascarpone

½ teaspoon lemon juice

For the garnish:

Jalapeño rings


For the corn purée:

Place olive oil in a pan over medium heat. Add the garlic and shallot and gently sweat.

Once translucent, add one cup of corn, then stir in the cream.

Simmer the mixture for approximately 5 minutes or until the corn has softened.

Remove from the heat and, while still warm, purée in a blender. Set aside once smooth.

Take the remaining corn kernels and rough chop the corn, leaving the pieces relatively intact. You are just trying to break them down a bit so they aren’t whole as you fold them into the corn purée at the final stage.

For the jalapeño mixture:

Char the skin of the jalapeño. This can be done in the oven on the grill setting, on a gas ring if you have a gas stove, or with a blowtorch.

Once charred, place in a bowl, cover with cling wrap, and allow to steam and cool.

Once cool to the touch, remove the charred surface of the jalapeño and discard the skin.

Finely chop the flesh.

In a bowl, add the lemon juice to the mascarpone, and as much of the chopped jalapeños as you would like based on your spice level preference.

Combine and mix thoroughly.

To assemble:

Place the corn purée and the chopped corn kernels in a saucepan.

Gently warm the mixture on low-to-medium heat, being careful not to scald the mixture on the side of the pan.

Once hot, start by adding about half of the mascarpone mixture and stir it in. Taste and add more of the mixture to desired taste.

Once back up to temperature, add salt if required and serve. Finish by garnishing with some jalapeño rings.