Summer time is home to so many fresh flavors. This recipe capitalizes on those tastes we can only get this time of year. We’re making homemade creamed corn!
Chef Adam Cold, with Station 22, shares the ingredients. He shares where you can find farm fresh ingredients, and how you can get connected with local farm stands.
For more information, visit www.utahsown.org.
Creamed Summer Corn with Roasted Jalapeño
· 6 ears super sweet corn, shucked
· 1 lime
· 2 oz butter
· kosher salt
· 1/2 heavy cream
· 1 pinch cayenne
· 1 jalapeño roasted, minced, skinned and deseeded
· 1 tbsp garlic chives
With a knife, cut down each ear of corn to remove the kernels. Put the corn kernels in a large bowl. Using a spoon, scrape any remaining corn or starch out of the cob and into the bowl of kernels.
Using a microplane, zest the lime and then cut the lime in half.
In a saucepan melt the butter over medium heat and add the corn. Then add the juice of half of the lime into the corn. Cook the corn for about 5 minutes or until most of the moisture has evaporated.
Once the moisture is cooked out, add the cream, cayenne, lime zest, and roasted jalapeno. Add salt to taste and cook for another 5 to 6 minutes.
Garnish with the garlic chives and serve immediately.