Jun.

10

sweet corn two ways

A famous chef once told me that people order items in his restaurant based on the side dishes. I thought it was an interesting theory and the next time I was in a restaurant, I realized that he was right. So now I always try to have lots of tasty side dishes when I entertain at home. Then if someone doesn’t like the chicken or fish, they’ll still have something good to eat.

The pain-in-the-behind part of this dish is you have to clean and wash three ears of fresh corn. Be sure to remove all the silks attached to the corn because those little suckers are annoying as heck if you get them stuck in your teeth.

To remove the kernels I like to use a serrated knife and I stand each ear of corn on a cutting board and slowly run the knife down the sides of each cob to remove the kernels.

This is what the mixture looks like after you’ve added the shallot, garlic, thyme, corn, cream, salt and pepper and cooked it down a bit.

Everything tastes better with (turkey) bacon…so toss it in there!

My Creamy Skillet Corn

3 ears fresh corn, kernels removed
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 cloves garlic, finely chopped
½ teaspoon fresh thyme leaves
½ cup light cream
½ teaspoon sea salt
½ teaspoon fresh black pepper
½ cup turkey bacon bits, finely chopped (recipe here)

In a 10-inch skillet over medium heat, melt the butter and add the shallot, garlic and thyme leaves and cook until the shallots are translucent, about 3 minutes. Add the corn and cook 10-15 minutes, stirring constantly until the corn is close to tender, then add the cream, salt, pepper and stir to combine. Cook the corn mixture another 3- 5 minutes, then stir in the bacon bits. Serves 4.

Growing up I loved this corn so much that whenever I came home from college, my mom always had it warming in the oven for me. This tastes like home to me.

Mom’s Baked Cream Corn

4 ears fresh corn, kernels removed
1 tablespoon white flour
½ teaspoon fresh thyme leaves
½ teaspoon sea salt
½ teaspoon fresh black pepper
1 stick unsalted butter
1 cup light cream or milk

Preheat oven to 375.

In a 12 x 9 baking dish, add the corn, flour, thyme, salt and pepper and stir to combine. Then make a well in the center of the corn mixture and place the butter inside the well. Place the corn in the oven until the butter melts, about 5 minutes, depending on your oven.

Remove the corn from the oven and pour in the cream or milk and stir to combine. Make sure that you have an even layer, then return the corn to the oven and bake for 30 minutes or until a toothpick inserted in the center come out clean. Serves 4-6.

Photos © 2012 Zavvi Rodaine.com

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