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Chef Symon's Ohio Creamed Corn

Posted Nov 07 2010 5:00am

It seems like it's been a lifetime since I blogged a recipe! I am so happy to have things somewhat back to normal. Thankfully, I was able to have Molly taken by a rescue on Friday evening. She'll be living with a foster family until she's adopted! All of the money raised was used on her vet expenses, plus I scheduled a dental cleaning for her that her foster family will bring her to, and I was able to purchase 6 months of heart worm and flea/tick medication for her. I can't thank you all enough, those who baked, those who bidded on items, it means the world to me!  To say "Thank you!!!" there will be a few giveaways coming soon!

Now, to play catch up! This was my selection for Symon Sundays 2 weeks ago. I knew corn was going out of season, and I wanted to make sure we hit this one before it was long gone. Now I'm from Ohio, but I've never had creamed corn with bacon, cilantro and lime before! It was definitely interesting and different, but really, really good. It wasn't overly creamy and actually had tons of flavor. The lime and cilantro brought out the natural sweet flavor in the corn, and it tasted so fresh!

Ohio Creamed Corn 
adapted from Live to Cook by Michael Symon
5 ears of corn1 tsp. EVOO1 small yellow onion, minced1 garlic clove, minced1 tsp. salt1/2 recipe corn stock or vegetable stock1/2 c. creme fraiche1/4 c. minced cilantro
Zest and juice of 1 lime
Heat a pot over medium heat, add EVOO, onions and garlic.Season with salt and pepper.Add corn, continue to saute' for 2 minutes.Add stock, bring to a simmer, cook until liquid reduces to 1 cup.Add creme fraiche and simmer until mixture is thick.Remove from heat, add cilantro and lime zest and juice.Serve.

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