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Creamed Corn
From Michael Rossi
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Ingredients |
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8 ears |
Fresh Corn, Yellow or white on the Cobb, husks removed and cleaned of
silk
(Frozen Corn on the Cobb can be substituted |
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8 ounces |
Heavy
Cream |
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1 each |
Yellow Onion (small diced) |
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1 each |
Celery (small diced) |
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1 each |
Carrot, small, peeled and diced |
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1 ounce |
Extra Virgin Olive Oil |
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to taste |
Salt and Pepper |
Preparation
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Divide the corn in half, cutting the kernels off of four of
the ears and grating the other four ears.
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In a medium saucepot, add the olive oil and sauté the
onion, carrot and celery for 2 minutes over medium heat.
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Add the corn kernels and sauté for another minute.
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Next add the grated corn puree and heavy cream and allow to
reduce until mixture thickens, about 7-10 minutes.
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Adjust seasoning with salt and pepper.
Serves 6
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