Monday, December 11, 2006

Creamy Corn with Chives

Creamy Corn with Chives

(I talked about this recipe here)

6 ears corn, shucked
1 1/2 teaspoons kosher salt
1 teaspoon cornstarch
1/3 cup onion, finely chopped
1 1/2 tablespoons unsalted butter
1/3 cup water
2 tablespoons chives, minced

Working over a shallow bowl, cut corn kernels off cobs. Scrape each cob with a knife to extract juices. Discard cobs.
Puree 2 cups of corn kernels, reserving the remainder, in a food processor or blender.
Stir salt and cornstarch into the pureed kernels. Set mixture aside.
Cook onion and butter in a saucepan over medium-low heat, stirring frequently, until softened.
Add reserved (unpureed) corn kernels and water to the saucepan. Simmer briskly, covered, until corn is crisp-tender, 4-5 minutes.
Stir corn puree into saucepan. Bring to a boil, then reduce to a simmer, and cook, stirring, until thickened - about 2 minutes (if mixture appears too thick, thin with water 1 tablespoon at a time).
Stir in chives before serving.

makes 4 servings, 2 HUs per serving.
adapted from: Gourmet


G said...

This looks amazing. As someone who lives in a former corn field and passes another on her way to work, I'm always looking for interesting recipes.

Elisabeth said...

Genevieve, it really is an amazing recipe...the flavor turns out to be more than the sum of its parts. Lucky you to be near all that corn - I'm jealous!