Creamed corn ---deeeeellllishous

If you havent seen the episode on Food network where
Chef Simon makes creamed corn.... then Im sorry!

I tried this recipe after christopher and I watched Chef Simon create this dish for a christmas dinner. It is AMAZING

Definatley tasty goodness - to the last bite! The lime zest addtion is really unique and quite a suprise.


Creamed Corn with Bacon
Prep Time:
25 min

Inactive Prep Time:
hr min

Cook Time:
55 min

Level:
Intermediate

Serves:
4 to 6 servings as a side dish

Corncob stock: 5 shucked ears corn (kernels removed and reserved*) 1 bay leaf 2 cloves garlic 1/2 onion peeled and quartered 1 tablespoon whole coriander seed 1 teaspoon salt 2 quarts water

Corn saute: 1 teaspoon extra-virgin olive oil 1/4 pound thick-cut bacon cut into lardoons 1 cup diced yellow onion 1 clove garlic minced *Reserved corn kernels 1 teaspoon salt 2 cups reserved corncob stock 1/2 cup creme fraiche 1 tablespoon butter 1/2 cup freshly chopped cilantro leaves 1 lime, zested

For the stock:
Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.

To finish the corn:
Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.