3 Best Side Dishes | Creamed Corn, Wafu Roasted Brussles Sprouts & Garlic Mashed Potatoes

1. Creamed Corn

4 ears of sweet corn

2-3 cloves of garlic (minced)

2 shallots (minced)

A stem of thyme

2 tbsp butter

1/2 cup heavy cream

1/2 cup milk

2 cream cheese wedges (42g)

2 tbsp sugar

1/2 tsp sea salt

1/2 tsp pepper

1/2 cup Parmesan cheese

Hold corn in upright position then slice downward with a sharp knife as close to the base of the kernels as possible. Rotate the corn in different angles and repeat the same step until all kernels are separated. Next, mince garlic and shallots and measure out all ingredients needed.
In a heated pan, add butter then minced shallots, garlic and a stem of thyme. Saute until fragrant and lightly brown. Add the corn kernels and continue to saute for another 2 minutes. Next, add warm milk, heavy cream and season with sugar, salt and pepper. Continue to simmer for another minute then lower heat before adding cream cheese and parmesan cheese. Stir to melt and fold in the cheese. It’s ready once everything is combined and sauce slightly thickens.

*** If you reduced the sauce too much by accident just add more milk to thin it out.

*** You can substitute with can or frozen corn, but fresh corns are 1000% more delicious.

1 lb Brussels sprouts

2-3 tbsp olive oil

Salt and pepper

2-3 cloves of garlic or 1 tbsp of garlic powder

3-4 tbsp grated parmesan

1 1 oz mandarin orange can in light syrup

1 tbsp sugar

1 tbsp soy sauce

1/2 tsp vegetable or sesame oil

1 tbsp rice vinegar

1-2 tbsp mandarin orange syrup

Start by cleaning and drying Brussels sprouts thoroughly. Trim off the end and cut it in half length wise. Add olive oil, roughly chopped garlic, sea salt and ground pepper (enough to lightly season the sprout).
Preheat a thick bottom pan (in a 425 F oven). Once ready, spread the sprouts with cut side down. Space the sprouts out to avoid overlapping each other.
Roast in the oven @ 425 F for about 18- 20 mins until golden brown. While waiting, drain the mandarin orange, then set both the fruit and the syrup aside for later use. In a small bowl, combine all ingredients from the Wafu vinaigrette section above and mix well to dissolve everything. You probably won’t need all of the vinaigrette for this dish but it will taste great with salad.
Remove the sprouts from the oven once time is up to add grated parmesan cheese. Give it a quick toss then flip to the other side and place it back into the oven for another 5-8 minutes.
Serve with a little drizzle of Wafu vinaigrette right before serving to preserve the crispiness. Toss some mandarin orange for extra sweetness and freshness on top and it’s done!

2lbs Yukon gold potatoes (diced)

900ml chicken stock (2 cans)

50ml milk

100ml heavy cream

4-5 tbsp salted butter (70g)

Sea salt and ground black pepper

1/2 cup olive oil

10 cloves of garlic

In a small pot, add olive oil and garlic over low heat. Let it fry until the garlic cloves are tender and golden brown. Strain the oil and set aside for later use.
Add the diced potato into a large pot with chicken soup. Bring it to a boil and continue to cook for about 10 minutes until you can pierce through with a fork or chopsticks. Turn off the heat and strain out the liquid. Add 3-4 cloves of roasted garlic and mash with the potatoes until your desired texture is achieved. Fold in butter, warm milk and heavy cream until it’s smooth and uniformed. Season to taste with sea salt and ground pepper.
Serve with the remaining roasted garlic with a little drizzle of garlic oil on top. To complete the dish, add a touch of extra ground black pepper and parsley.