A velvety, rich and extremely flavorful side dish - commonly overlooked. I have adapted this recipe from one of Hubert Keller's.
He prefers to use Parmesan cheese, I go with Gruyere. I also have cut back a bit on some of his ingredient amounts and have not gotten any complaints.
This takes a little organization, but I found a couple of shortcuts, thanks to Phyllis, one of our fabulous sous chefs.
This is how we serve that oh-so-common side dish, creamed corn. Try it once and you will never go back!
I have cut the recipe down to serve 4 people. Adjust as necessary.
Avg. 5/53 votes
Goes Well With: All dinner entrees
4 ears of good sweet corn, cleaned and ends cut off (you can buy frozen roasted sweet corn kernels in the frozen section of many supermarkets)
2 Tbs sweet butter, softened
sea salt and fresh ground black pepper
1 c whipping cream (heavy cream)
1/4 c chicken stock
3/4 tsp sea salt
1/4 fresh ground black pepper
2 tsp fresh ginger, very finely minced
4 green onions, very thinly sliced up to the first leaf
3/4 c grated Gruyere cheese
While your oven heats to 375^, lay out 4 sheets of aluminum foil, shiny side up, and liberally butter each ear of corn, then sprinkle a little salt and pepper on each ear and place one on each piece of foil
fold the foil and twist the ends and roast in the oven for 40 minutes
Unwrap the ears of corn and shave off all the kernels (don't be afraid of the 'juice') into a bowl and set aside
In a small sauce pan, combine the cream, salt, pepper and ginger
Reduce over medium heat by 1/3 (this will take about 8 minutes)
Add the chicken stock and the corn to the sauce pan, bring to a simmer and cook for 12 minutes - this should thicken the dish
[If you want to add BACON, this is the time. Please scroll down to my suggested variation below in the Reviews & Comments section]