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World's Best Roasted Creamed Corn
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. Ingredients
- 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
Directions
- 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]
- Remove from the heat
- Fold in the green onions and the shredded cheese
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Looks very appetizing, I think would be delicious with fried bacon
Thanks to my friend, Nollian, we have upgraded this recipe with the addition of BACON! I use applewood smoked, thick sliced bacon. For the basic recipe, I recommend 1/2 slice per seving (person). I recommend that the bacon be diced into 1/4 inch pieces and browned, then drained on a paper towel before adding to the corn. No need to add theadditional bacon drippings to the dish, so save the fat for another project. The bacon is a very pleasant enhancement to this creamed corn recipe. Great suggestion, Nollian!
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