PHILADELPHIA (WPVI) — In this edition of The Dish, we talk about Thanksgiving side dishes.

We know the turkey is technically the star, but the sides MUST shine.

If you love creamed corn, we’re about to give it a sophisticated, easy upgrade that will impress every guest the moment they smell this gorgeous take on the classic.

Alicia Vitarelli visited Steak 48 in the city center, where they shared their treasured recipe.

“It’s creamed corn, but on steroids,” laughs chef Raul Del Pozo. “We mix it with a classic crème brûlée style finish.”

It’s one of the best-selling menu items at Steak 48, in the heart of the Broad Street theater district.

Del Pozo oversees menu creation and design.

“I like to say I probably have the coolest job in the world,” he says.

It’s a grand, luxurious steakhouse. But they wanted the energy of this space to be more electric.

“We’re definitely not a stuffy steakhouse,” he says. “We want to be fun.”

This is a character that they felt fit our city.

“I mean with Philly, it’s definitely the charisma,” Del Pozo says. “It’s the charisma, the vibe of not only the city, but also the people.”

Steak 48 opened at the height of the pandemic in 2020, bringing a significant new presence to Broad Street from a team of James Beard-nominated restaurateurs.

Steak and seafood take center stage, but don’t sleep on the sides, including our Corn Creme Brulee.

It seems obvious, but it couldn’t be simpler.

It starts with four basic ingredients: butter, flour, heavy cream and corn.

“First, we make a roux,” he says. “It’s equal parts butter and flour.”

Melt the butter then add the flour. And be sure to keep that whip moving!

“The last thing you want is for it to be lumpy or clumpy,” he says.

The heavy cream goes in next and keeps mixing!

“Anyone can do this, any home cook,” Del Pozo assures us. “Hey, my mom can do this and she burns rice in a bag.”

Then add the star: corn.

“You can do it one of two ways,” he says. “You can go to the grocery store and buy a pound of frozen husked corn, which will work just as well. Or, if you’re old school like us, you can buy fresh corn, boil it and then take it all . the grains It is just important that when you start the process, the corn is already cooked.

Now season with salt and pepper.

This is a flavorful take on the classic and the consistency is clutch.

“You want to make sure it’s thick, but it’s not a paste,” he explains, “and it’s not loose.”

Now create personalized portions in small dishes or ramekins and it’s time to have fun. Sprinkle each with turbinado or raw sugar.

This is where crème brûlée comes into play.

He sears it with a blowtorch, but you can just run yours under the broiler.

It smells, looks and tastes absolutely delicious!

Ingredients

• 5 ears of sweet corn or 4 cups thawed frozen corn

• 1 stick of salted butter (1/2 cup)

• 1/4 cup all-purpose flour

• Kosher salt and pepper (your choice)

Instructions
Preheat the grill to high and place a rack 6 inches below the heat. Butter 8 small ramekins or a 9×13-inch baking dish and place on a rimmed baking sheet.

Cut the kernels from the cobs. Discard the cobs. In a medium saucepan, melt 1/4 cup butter. Add corn and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Transfer to a medium bowl.

In saucepan, melt remaining 1/4 cup butter. Add the flour and cook over moderate heat, stirring constantly, until the flour and butter smell toasty and begin to thicken, about 2 minutes. Add the heavy cream and stir until the mixture begins to bubble. Add salt and pepper and continue cooking for another 1 minute. Add the cooked corn and cook for another 2 minutes. Remove from heat.

Divide the mixture among the ramekins or spread it in the baking dish. Sprinkle the top with turbinado sugar. Place under broiler and cook until top is browned and caramelized, 1 to 2 minutes