Creamed Corn

Now is the time to take advantage of the lovely Ohio sweetcorn available at every farmer’s market in the area.
Having eaten corn on the cob for several weeks now, I was looking for something different. I have had the wonderful creamed corn at Lolita and having found the recipe on the net, decided it was time for a change. Don’t be put off by “creamed corn” as this is nothing like the stuff that can be found in a can at your supermarket.
This is a recipe is based on a recipe by Michael Symon at Lolita.
I have cut back on some of the bacon and cream to lighten it up a bit without sacrificing any flavor.

3 shallots minced
1/4 lb. bacon diced
1 jalapeno minced
3 ears of corn shucked and corn cut off cobs
2 T. butter
2 T. flour
1 c. cream
1/2 c. chicken stock
Salt and Freshly ground black pepper
3 T. chopped cilantro

Sweat the shallots and jalapeno in butter and set aside. Fry bacon until fat is rendered. Add shallots, jalapeno and corn. Saute a bit and then sprinkle on flour and make a roux. Add cream and stock and stir in salt and pepper. Simmer for 30 minutes and remove from heat. Fold in cilantro and serve.
Makes 4 generous servings.

Tags: Lolita, Michael Symon