Creamed Corn (with Seared Scallops)
We love this with anything, but it is especially tasty with seared scallops, a piece of fish, or just a spoon and a bowl. Enjoy!
Ingredients
- 4 strips bacon cut into half- by half-inch lardons
- 6 ears corn
- ½ cup yellow onion
- 4 cloves garlic
- ½ cup white wine—Chablis or Chardonnay
- 1½ cups heavy cream
- 2 tablespoons chives
- 2 tablespoons green onions
- 4 tablespoons flat-leaf parsley
- Salt and pepper to taste
Instructions
- Cut corn kernels off the cob and set aside. With the back of a spoon or sturdy chef knife (the dull side), scrape or “milk” the cob of all the fine little bits and corn juice. This is where all the good corn flavor is stored.
- In a medium-hot skillet, add the bacon and render until crispy. Once crispy, add the corn and onion and cook 4–6 minutes stirring occasionally. When the onions start to become translucent, add the garlic and cook for an additional 2–3 minutes. Next, deglaze the pan with the chicken stock. Let it simmer until almost all the liquid is gone. Turn the heat way down to medium-low, add the cream, and add the corn “milk.” Let the corn simmer for 20–25 minutes slowly, stirring often. Cook until the cream and corn thicken. Season with salt and pepper and fold in the herbs and green onions.
Notes
The Walkers serve the creamed corn with scallops at their restaurant. Mary Kate Walker says, “The easiest way to cook scallops is to use a non stick skillet on medium high heat with a drizzle of a neutral tasting oil. Cook scallops for about 2 minutes, when the edges start to turn golden brown turn them over and turn off the heat. At this point add a tablespoon of butter and let it brown. Baste brown butter over the scallops while in the pan, and season with salt and pepper. Remove from pan and serve using the brown butter as your sauce.”
