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Fresh-Picked Creamed Corn

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"During the summer, Daddy often returned from a long day on the farm with a bit of a bonus paid out in either fresh greens or corn. My sister, Ashley, and I were required to take a break from our fun — playing Two Square while listening to the latest Guns N' Roses album — to either shuck corn or wash greens. Mama and Daddy were not so hip to the tunes of the late 80s — at least that's what we thought, so Ashley and I would sit in our garage and 'labor' away for a few hours so that Mama could get to work in the kitchen. Creamed corn is a staple throughout the South — often a harvest time side, when there's corn aplenty. I like to put a Mediterranean-inspired play on it by using garlic, fresh basil, and indulgent Parmigiano-Reggiano cheese."

List of Ingredients

◦  8 ears fresh corn, husks removed
◦  2 tablespoons olive oil
◦  1 medium Vidalia or sweet onion, finely minced
◦  1 jalapeño pepper, seeded and finely diced
◦  3 cloves garlic, finely minced
◦  1 teaspoon kosher salt
◦  ½ teaspoon freshly ground black pepper
◦  ½ cup dry white wine
◦  ½ cup freshly grated Parmigiano-Reggiano cheese
◦  1 cup heavy cream
◦  1 teaspoon finely chopped fresh basil


Recipe

Hold each cob upright on a cutting board, and carefully cut downward, cutting corn kernels from cobs into a large bowl to equal 5 cups. Scrape corn milk and any remaining pulp from cobs into a separate bowl (amount of milk will vary depending on freshness of corn). Discard cobs.

Place a large stainless steel skillet over medium heat 1 minute or until hot; add oil. Add onion and jalapeño pepper, and sauté 8 minutes or until onion is translucent and tender. Add garlic and corn kernels; sprinkle with salt and pepper, and sauté 10 minutes. Add wine, and cook, stirring with a wooden spoon to loosen any browned bits from bottom of skillet, 2 minutes. Add corn milk and pulp, and cook, stirring often, 2 to 3 minutes.

Stir in Parmigiano-Reggiano cheese, and enough heavy cream to reach desired consistency; remove skillet from heat. Process mixture with a handheld (immersion) blender until smooth and creamy, leaving some corn kernels whole. Stir in chopped basil until blended; serve immediately.


Serves 6


Gent's Tip:
If you don't have a handheld (immersion) blender, transfer half of mixture to a standard blender, and pulse a few times or until mixture is creamy and smooth. Transfer blended mixture back to the skillet to finish preparing the recipe.