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Why is it working
- The “milking” of corn removes the best taste from fresh summer sweet corn while adding a starch with the silky mouth.
- A mixture of heavy cream and sour cream balance and tang.
- It gives the color of red pepper and fresh parsley to the particularly festive side, which causes a famous Midwest “party dive”.
I have a suggestion and the purists will not like it: it's time to put the cream in creamy corn.
Yes, it is true that the gloved “creamy corn” boxes on the grocery shelf are without dairy products, they only contain corn and its contamination (and often some added sugar). The “creamy” texture is not a list of a ingredient.
And there is an elegance to this simplicity! Long before the canned corn got to the grocery store shelves, the indigenous chefs made only a version with corn and “corn milk” -a sweet, starchy corn kernel and juice.
But enlargement of corn milk with a small cream can give the dish a luxury to create velvety sauce that sticks to all corn kernels. You may have to be tempted to facilitate the procedure with full milk or half and half, but I do not recommend this route-the result looks less than creamy corn and rather corn in a bowl of milk. Instead, I use the same amount of heavy cream and sour cream to ensure that each kernel is covered with a silky starch liquid that complements the natural sugars and starch with a little acidic impact.
Serious Eats/ Lorena Masso
From now on, the food is infinitely customized – you can add alliums such as onions, garlic or peanuts, cheese and any fresh herbs. But I rely on this recipe on my iowa heritage (this is a corn recipe after all) and recommends you to accept the flavors of the classic Midwest Party Dip. You heard: Party corn.
If you go to the back door or potluck in Iowa, you have a chance to meet a “party dip”, a sour cream chip that has been sold by Midwest Dairy Anderson-Erickson since the 1960s.
Of course, you can think, “What taste does a party have?” And the answer, at least according to the ingredients of the tank, is like onions, red pepper and parsley confetti spots.
Of course, the taste profile fits in with corn -the finely minced red pepper draws attention to Choux (classic Louisiana steamed corn and peppers), while the other ingredients -onion, a little Cayenne, some optional MSG -in the chip -sauce without overloading fresh summer corn.
Whether you do a full coastal corn or not, I definitely suggest that at least one cup of mixture be done in a blender or with a submerged blender. Don't overdo it – some impulses will do. You are the mud of a crushed kernel that gives a texture and adds the final piece of starch and sugar to the dish. This step is especially important when using frozen corn and lacks corn milk.
The last touch is a chopped flat leaf parsley that gives festive color and cheerful freshness. There is a time and space for simplicity. But time and place are not in Iowa summer, where fresh sweet corn weed and the “party” taste. This is the invitation to join.
Creamy corn deserves better. This recipe proves.
Cooking method
(Keep on the screen awake)
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2 tablespoon (28 g) salted butter
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1/2 medium yellow onion (4 ounce; 110 g), minced
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1/2 medium red pepper (3 ounce; 85 g), minced
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2 medium clove garlicminced
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1 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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1/2 teaspoon fresh ground black pepper
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3/4 teaspoon Msg (optional)
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1/4 teaspoon Cayenne
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3/4 cup (175 ml) heavy cream
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3/4 cup (175 ml) sour cream
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4-5 ear fresh cornHusked or 18 ounce (496 g) frozen corn kernel (see notes)
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2 tablespoon parsleyfinely chopped
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Stand on a large cutting board with each cornflies straight and use a sharp knife to slice the kernels preferred method– Don't worry about cutting every last corn crumbs from the cat on the first pass – just cut as close as you can without having a lot of resistance. Move into a medium bowl.
Serious Eats/ Lorena Masso
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If you work with a cat at a time, placed with a corn kernel over the bowl, run the back of the knife firmly on the cat's surface to get the “corn milk” indirectly in the bowl indirectly in the bowl. Overall, approx. It should be 1 pound of seeds and milk.
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In a Dutch oven or a large sauce vessel, heat the butter from medium to high heat until melts. Add the onions and red peppers and cook, occasionally mixed until the peppers are soft and the onion becomes translucent, approx. 5 minutes. Add garlic, cayenne and black pepper and cook until fragrant, approx. For 30 seconds.
Serious Eats/ Lorena Masso
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Add heavy cream, sour cream, corn, salt and msg (when used) and mix. Cook over medium heat, often mixed until the flavors merge and the corn is gentle and warm for 8-12 minutes. If the mixture begins to boil, lower the heat until the cream is bubbling only around the edges.
Serious Eats/ Lorena Masso
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Place a bunch of cups of corn mixture in a blender (or a blender container when using a dipping mixer) and pulsed until the mixture is porridge but not completely smooth, 10-12 pulses. Return to the vessel and stir to integrate. Season with salt and pepper, if necessary, to taste.
Serious Eats/ Lorena Masso
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Lay the heat, add parsley and stir thoroughly before serving.
Serious Eats/ Lorena Masso
Special equipment
Dutch oven or large frying pan, traditional blender or dive smooth
Note
Fresh sweet corn begins to lose sugars as soon as they pick up. For the best taste, do this day when you buy the corn – and if you don't know, Store the sweet corn In the refrigerator.
Make-Head and Storage
Cooling in the airtight container, the creamy corn lasts up to a week.