My garden is in full swing. I thought I lost some of my crop due to an unexpected frost. With much work and care I was able to bring them back to life except for one jalapeno plant. Of course, my garden didn’t just have to survive the late frost; it also had to survive a huge wind and thunderstorm. My plants look like they had one too many cocktails as they’re leaning to one side. As if my poor plants hadn’t taken a beating already, there was a battle with earworms. A pain in the neck as you can imagine. Blast those things. However, I got the last laugh. I found them rather quickly and was able to save my beautiful, sweet, silver corn.
I have all these lovely ears of corn. What shall I do? Of course we ate some right off the cob. Crisp, sweet, lathered in butter. Heaven. What shall I do with the rest of the ears? I love it when I make a dish and have the option of serving it in different ways. My sweet corn recipe is one of those. It is delicious with the sweetness of the cream, just a hint of the kick from the pepper flakes, with a slight crunch of corn.
We are celebrating Father’s Day with John and he gets to pick the meal. Usually it’s something I don’t eat; I’m not sure what that means. How can his favorite meals that I cook be something I don’t like? I make amazing lamb (so I’ve heard) but I don’t like lamb. And that also goes for veal. Yet, I love venison and he doesn’t, so I guess you can’t judge a person’s taste buds.
I digress. It’s Father’s Day and John picked wiener schnitzel with two sauces, marinara and three-cheese and angel hair pasta. Also, because I had fresh ears of corn, he asked for sweet corn.
This recipe is also great for sweet corn puree. After you are done making the recipe, just put it in a blender to puree. I like to use the puree with seared scallops. It is also great when you plop a spoonful into crab soup. I’m getting hungry. Enjoy!
8 ears corn
6 tablespoons unsalted butter (See option note)
1 tablespoon white sugar
1 tablespoon flour
salt and pepper to taste
1/2 cup chicken stock
1 cup heavy cream
¼ teaspoon red pepper flakes
Option Note: If you have bacon grease, use 4 tablespoons unsalted butter and 2 tablespoons bacon grease. It adds another layer of flavor.
Shuck the ears of corn and scrape off corn kernels.
Stir together the corn and sugar. Melt butter in a large pan over medium heat. Whisk in the flour and cook for 2 minutes; whisking constantly. Add the corn mixture and stir for 1 minute. Then add the chicken stock, cream, and red pepper. Stir until the mixture comes to a boil. Lower the heat, simmer, stirring frequently for about 30 minutes until the corn is tender but not mushy, and liquid gets creamy.
For corn puree.
If you are pureeing the corn and it becomes to thick, add a little more chicken stock. Add contents to a blender and blend till smooth. Empty blender into a fine strainer and push through the puree into the bottom to scrape off the meat on the underside. Return puree to pan and season with salt and pepper to taste and warm the puree back up.