May 23, 2011

Summer Creamed Corn

As much as I love the convenience of frozen corn, there is nothing better than sweet fresh corn.  Which is why I was so happy to dig into the 6 for $2 corn display at the grocery store and get my shuck on.  While grilled corn with chile lime butter will always be my favorite, there is something to be said for corn that can be a condiment.

Summer Creamed Corn

Summer Creamed Corn
4 strips of bacon (smoked preferred)
6 ears of corn, kernels removed
1/2 an onion, diced
1/2 a bell pepper, diced
1 tomato, diced
3 cloves of garlic
1 tbsp light agave syrup
2 tbsp adobo sauce (from a can of chipotle in adobo)
1 tsp cumin
salt, pepper, and milk/cream are done by taste

While making this I was roasting a duck leg, so I started a large saute pan with the bacon and fat trimmings from the duck leg to render the fat. I like smoked bacon because the flavor goes so well with corn. After the bacon is positively crispy, pull the strips and start sauteing the diced onions, peppers, and garlic in the fat. Season with salt and pepper.

Once you kitchen smells like my version of heaven, add in the corn, adobo sauce, and light agave syrup. Let this sit for a few minutes and add the diced tomato. After another few minutes, add the cumin and enough milk or cream or a combo of the two to about 2/3 up the side of the pan and reduce. The goal of this is to make it so everything sticks together but there is almost no liquid, creating a delicious sticky corn condiment. Once everything is reduced, taste and season with salt and pepper.

This preserves the taste of the summer corn with some background heat from the adobo and smokiness from the bacon. Put it on burgers, tacos, or just use it as a side!

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