Summer is still "summering", and the old garden is producing like mad. The latest bounty? Fresh ears of corn… sweet yellow corn that I absolutely love this time of year.
I love creamed corn. I’m not sure if it’s truly a “southern” only dish because my Pennsylvanian mother would open up a can (yes, a can) of creamed corn most Sunday suppers. Wherever and however creamed corn derived, there’s no can opening in my kitchen for this decadent treat. There’s only the fresh corn, straight from the stalk, and into the ITK kitchen.
There’s also fire roasted Hatch green chiles with this dish as well. Optional if you aren’t a fan, but I highly recommend them. Chiles and corn are a match made in heaven… sweet and spicy are too, which is what this dish turns out to be flavor wise. Served with oven roasted chicken or breaded turkey cutlets, or even roasted pork, you can’t go wrong! I hope you enjoy!
6 ears of fresh sweet corn (about 5 cups if using frozen corn kernels)
3-4 fire roasted Hatch green chiles, peeled seeded and diced (about 1/2 cup)
3 tablespoons unsalted butter
1 cup ++ heavy whipping cream
1/4 teaspoon freshly grated nutmeg
- Begin by shucking your fresh corn. Snap off the bottom stem, remove all the outer leaves, and corn silk, and rinse the cob; Pat dry. Roast the Hatch peppers on an outdoor grill, broil in an oven, or over the gas “eyelets” of your stove until blistered and blackened. Place in a plastic bag to steam. When cool, run under cold water to remove the charred skin, seeds, and pith. Dice the roasted peppers and set aside.
- With the top (pointed end) of the cob on your cutting board, and the other end in your hand, hold the corn cob upright. With a sharp knife and paying attention, run your knife down the cob cutting off the sweet corn kernels. Place the corn kernels in a bowl. With the other side of your knife, the blunt side, scrape the pulp and remaining corn milk from the cob and place in a separate bowl. Do this for each of the six ears of corn.
- In a food processor, add all of the pulp and corn milk, along with three cups of the corn kernels. Pulse into a porridge like consistency.
- In a large heavy bottom pot, begin melting the butter over medium-low heat. Add the contents of the food processor. slowly good until softened. Add the remains whole kernels (about 2 cups) to the pot. Grate in the fresh nutmeg (or spoon in), followed up with the heavy whipping cream. Slowly bring to a fast simmer, then down to a slow simmer. Let the cream corn cook gently for 15-20 minutes staring on occasion from the bottom up. Gently cook long enough to concentrate flavors, release the natural starches, and soften.
- Add the chopped roasted Hatch chilies, and mix in. Cook an additional 5 minutes, stirring so the bottom does not scorch, and adding additional cream if the mixture is too dry and not creamy. Serve warm when ready!