Thursday, August 18, 2016

Creamed Corn...Without the Cream

The dog days of August have muted their barking.  Parents are now seriously buying back to school supplies.  The grill isn't getting quite the daily workout it was when it was unbearable to cook inside.  And the end of Sweet Corn season is upon us.

The stuff left on the stalks is getting gummy due to the build of starches. They are no longer good for grilling as God intended.  

However, you can put those starches to excellent use. 


10 ears of corn
2 TBL butter
1 small onion 
Salt and Pepper to taste
Tarragon (optional and also to taste)

Chef's knife and cutting board
Saute pan
Blender (or better by light years a Vitamix)
Double boiler

Do This:

Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.

Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.

Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.

Then serve.  This stuff doesn't keep so eat it all.  "Your mouth will love you for the rest of your life."

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