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 Velvety, flavorful goodness gained by a couple of unique additions brings common creamed corn to a whole new place! |
 Start by buttering the sweet corn... |
 ...add a little sea salt & black pepper... |
 ...fold the foil and twist the ends |
 Get your 'mise' together - shredded Gruyere is my choice for creamy nuttiness |
 You want to use heavy, or whipping cream |
 Minced fresh ginger, salt & pepper |
 Very finely sliced green onions |
 Now the cream, ginger, salt & pepper are cooking together... |
 ...while you cut the corn off the cob |
 ...the cream is reducing by 1/3 |
 The chicken stock & corn go in and the liquid thickens |
 The pan is removed from the heat, and the green onions and cheese are folded in. |
 Old Glory & The Flag of Michigan |
 Sweet corn, fresh ginger, scallions & grated cheese... exquisite! |
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A velvety, rich and extremely flavorful side dish - commonly overlooked. I have adapted this recipe from one of Hubert Keller's.
He prefers to use Parmesan cheese, I go with Gruyere. I also have cut back a bit on some of his ingredient amounts and have not gotten any complaints.
This takes a little organization, but I found a couple of shortcuts, thanks to Phyllis, one of our fabulous sous chefs.
This is how we serve that oh-so-common side dish, creamed corn. Try it once and you will never go back!
I have cut the recipe down to serve 4 people. Adjust as necessary.
Ingredientes
- 4 ears of good sweet corn, cleaned and ends cut off (you can buy frozen roasted sweet corn kernels in the frozen section of many supermarkets)
- 2 Tbs sweet butter, softened
- sea salt and fresh ground black pepper
- 1 c whipping cream (heavy cream)
- 1/4 c chicken stock
- 3/4 tsp sea salt
- 1/4 fresh ground black pepper
- 2 tsp fresh ginger, very finely minced
- 4 green onions, very thinly sliced up to the first leaf
- 3/4 c grated Gruyere cheese
Direcciones
- While your oven heats to 375^, lay out 4 sheets of aluminum foil, shiny side up, and liberally butter each ear of corn, then sprinkle a little salt and pepper on each ear and place one on each piece of foil
- fold the foil and twist the ends and roast in the oven for 40 minutes
- Unwrap the ears of corn and shave off all the kernels (don't be afraid of the 'juice') into a bowl and set aside
- In a small sauce pan, combine the cream, salt, pepper and ginger
- Reduce over medium heat by 1/3 (this will take about 8 minutes)
- Add the chicken stock and the corn to the sauce pan, bring to a simmer and cook for 12 minutes - this should thicken the dish
- [If you want to add BACON, this is the time. Please scroll down to my suggested variation below in the Reviews & Comments section]
- Remove from the heat
- Fold in the green onions and the shredded cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 222 | 76% |
| Total Fat 25.29g | 32% |
| Saturated Fat 15.31g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 602mg | 25% |
| Potassium 187mg | 5% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.52g | 1% |
| Protein 9.52g | 15% |
Menus and Pairings
Va Bien Con: All dinner entrees
Evaluaciones
05 de Agosto de 2011
Thanks to my friend, Nollian, we have upgraded this recipe with the addition of BACON! I use applewood smoked, thick sliced bacon. For the basic recipe, I recommend 1/2 slice per seving (person). I recommend that the bacon be diced into 1/4 inch pieces and browned, then drained on a paper towel before adding to the corn. No need to add theadditional bacon drippings to the dish, so save the fat for another project. The bacon is a very pleasant enhancement to this creamed corn recipe. Great suggestion, Nollian!Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
17 de Diciembre de 2015I like corn, anyhow you do it. This cream corn looks good. I like it already.- 22 de Julio de 2011Nollian - I am all over that suggestion! I will be modifying the recipe as soon as I try it - but I know it will work! Thanks! Amos
