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Yields:
4 - 6 serving(s)
Cook Time:
40 mins
Total Time:
1 hr 20 mins
Michael Symon's version of creamed corn gets a little tang from sour cream and a bright kick from lime zest.
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Ingredients
- 5 ear corn
- 3 clove garlic
- 1/2 onion
- 1 Tbsp. coriander seeds
- 1 bay leaf
- 2 tsp. kosher salt
- 1 tsp. extra-virgin olive oil
- 1/4 lb. bacon
- 1/2 cup sour cream
- 1 Tbsp. unsalted butter
- 1/2 cup cilantro
- Finely grated zest of 1 lime
Directions
- Step 1In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water. Bring to a boil and simmer briskly until the liquid is reduced to 2 cups, 30 minutes. Strain the corn stock and discard the solids; keep the corn stock warm.
- Step 2In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 5 minutes. Add the minced onion and cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute. Stir in the corn kernels and remaining 1 teaspoon of salt and cook for 2 minutes. Add the warm corn stock and bring to a simmer. Cook until the stock is reduced to 2/3 cup, about 10 minutes. Add the sour cream and simmer until the sauce begins to thicken, about 5 minutes. Stir in the butter. Remove the skillet from the heat and stir in the cilantro and lime zest. Season the corn with salt and serve warm.
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