Creamed corn (no cream)

Creamed corn (no cream)

By
From
Feasting
Serves
4-6
Photographer
Elisa Watson

Corn stock gives this dish a burst of flavour, replacing the need for any butter or cream. This is my number-one choice to eat with roast chicken any day – try brined roast chicken with chimichurri. A final drizzle of good-quality extra-virgin olive oil is a must.

Ingredients

Quantity Ingredient
6 corn cobs, husks removed
2 teaspoons salt, plus extra to taste
2 tabelspoons olive oil, or butter
extra-virgin olive oil, for drizzling

Method

  1. Cut the kernels off the corn cobs and set aside.
  2. Make a corn cob stock by combining the corn cobs and salt with 1 litre water in a saucepan. Place over a medium heat and bring to a simmer, then reduce the heat to low, cover, and keep just below a simmer for at least 1 hour.
  3. Strain the corn stock through a fine-meshed sieve into a clean saucepan over medium heat. Add the corn kernels to the stock and cook for 15 minutes. Remove from the heat.
  4. Allow the stock to cool a little before pouring it into a blender. Blitz until just smooth and creamy. Transfer to a bowl and season to taste with salt. Add the olive oil or butter, and mix well to enrich the corn.
  5. To serve, drizzle with extra-virgin olive oil.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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