Summer corn can be taken for granted. One day, you will run out to grab some corn for dinner and they will tell you the season is over and you will be dissappointed! The steaks are seasoned and you even have some nice tomatoes left from the garden, but, no corn…..tragic. I highly recommend shucking your favorite farmer’s corn, cutting it off the cob, bagging and freezing it while supplies last.
Last summer, managing a fresh produce market, I often found myself racing to shuck and prep corn so it would not go to waste. We made corn salad, shrimp and corn chowder, succotash and pineapple jalapeno corn bread. This year, I had fun re-working a classic, creamed corn. The result was delicious….a velvety concoction with the right crunch of fresh summer corn and a hint of vanilla in the sweet and savory finish.
This is a dish to do to your taste and there are plenty of ways to alter the recipe for your nutritional preferences, without sacrificing quality. It takes a little extra prep time, but you are sure to taste the love.
Corn and Sweet Cream
12 ears of corn, shucked and corn cut off the cob
2 carrots, small dice
2 ribs of celery, small dice
1 large shallot or small onion, small dice
4 T butter
1-2 T canola or safflower oil
2 cups of heavy cream
3-4 dashes of pure vanilla extract
1 T honey
2 T sugar
To Taste:
cayenne pepper
white pepper
kosher salt
As needed: 1-2 T of corn starch, mixed with water for thickening at the end.
Heat 1 T of butter and 1 T of oil on med-high heat and saute carrot, celery and onion for 2-3 minutes to sweat the veggies. Add the corn and the rest of the butter with a few pinches of kosher salt. Saute on medium heat until all veggies are al dente, stirring frequently, about 10-12 minutes. Pour in the heavy cream, sugar and honey. Bring to a low boil and reduce heat, simmer for at least 45 minutes. Cream will reduce and thicken. Add vanilla, cayenne pepper, white pepper and more salt, if needed. Allow to simmer for 10 more minutes to meld flavors. Thicken with a bit of corn starch if needed.
I prefer corn starch in this recipe to achieve that velvety texture. You can back off the cream and replace it with a bit of chicken stock and skim milk. If you do that, you will definitely need the corn starch. You could also use a bit of splenda in place of white sugar, but don’t skip the honey.
If you are inviting true Southerners to dinner, the above options are not recommended!
Happy Summer and get a shuckin’.
