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Barbecue | |
| Corn Stock: 6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved 2 cloves garlic 1 bay leaf 1 onion, quartered 1 tablespoon whole coriander seed 1 teaspoon kosher salt optional Jalapeno/serrano split in half Creamed Corn with Lime: Olive oil, for drizzling 1/4 pound thick-cut bacon, cut into lardons 1 cup minced yellow onion 2 cloves garlic, minced Kosher salt and freshly ground black pepper Zest of 1 lime 2 tablespoons unsalted butter 1/2 cup sour cream or Greek yogurt 1/2 cup finely chopped fresh cilantro | |
| For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot (if you like a little heat add a jalapeno/serrano) and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm. For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper. | |
Unrated | |
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