Cream Corn
Creamed corn is a classic, but we pack in extra corn flavor by making a broth from the cobs.
Ingredients
6 ears of sweet corn, kerneled and cobs reserved
1/2 tsp chili flakes
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
1/2 cup sour cream
Method
- Place the cobs in a soup pot and cover with 3 cups of water, bring to a boil, reduce to a simmer and cook for 30 minutes
- Remove the cobs and then reduce the water by half
- In a large frying pan heat a knob of butter over medium heat until foamy
- Add the chili flakes and fry for 30 seconds then add the onion and garlic with a hefty pinch of salt
- Turn the heat to low and sweat until soft
- Add the wine and allow to cook down until dry
- Add the corn and reduced cob broth and cook until the corn is bright yellow and tender
- With an immersion blender blitz the cooked corn into a chunky mixture
- Add the sour cream and let melt
- Taste and adjust seasoning as desired
