CHEF JEFF — ONE BYTE AT A TIME Creamed CornThis version of a popular dish doesn’t spare calories.
By: Herald Staff Report,
This version of a popular dish doesn’t spare calories.
8 ears sweet corn (or 4 cups frozen)
2 tablespoons unsalted butter, divided
1 tablespoon sliced garlic
1 tablespoons sliced shallots
1 quart heavy cream
1½ teaspoons chopped parsley
1½ teaspoons chopped chives
Kosher salt and fresh ground pepper
1 cup cornbread crumbs
Slice off corn kernels, reserving cobs. Melt 1 tablespoon of butter in saucepan. Saute garlic and shallots until soft. Add cream and reserved cobs. Heat on low simmer, uncovered, until cream is reduced by half. Remove cobs. Ue back of spoon to press juices into cream. Discard cobs. Heat oven to 400 degrees. Melt remaining butter in pan. Saute kernels 3 to 5 minutes. Stir in cream mixture, parsley and chives. Season to taste with salt and pepper. Transfer mixture to buttered casserole dish, top with corn bread crumbs and bake until crumbs are golden brown.
Yield: Serves 8.
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