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Pit-Kissed Cream Corn with Parmigiano-Reggiano

Pit-Kissed Creamed Corn with Parmigiano-Reggiano

When you’re making a recipe that calls for scalded cream or milk, bring it up to room temperature first so that it doesn’t burn, says Garrett Stephens of the County Line.

Pit-Kissed Cream Corn with Parmigiano-Reggiano

2 ears corn
Light olive oil
Pinch of salt
Pinch of black pepper
1 cup heavy cream
1 teaspoon fresh ginger, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken stock or vegetable stock
1/2 tablespoon flour
1 scallion, thinly sliced
1/4 cup Parmigiano-Reggiano, shredded

Set pit up for direct grilling method. Add smoked wood chips to fire.

Pull the husks back on the ears of corn, and tie with string. Do not worry about the silks, as they will burn off.

Brush the corn with light olive oil and season with salt and pepper. Place corn directly over the fire and cook on all sides until the corn is nicely browned.

Remove corn from heat and let cool. Cut the kernels from the cob. Set aside.

In a small pan over medium heat, combine cream, ginger, salt and pepper, and reduce by one-third, about 5 to 7 minutes.

Add kernels, chicken stock and flour to reduced cream and cook for 10 minutes or until cream thickens to desired consistency and is absorbed by corn.

Remove corn from heat and stir in scallion and cheese.

Makes 2 servings.

From Garret Stephens/The County Line

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