or someother way?
Do you like your corn on the cob, fried, creamed
- 4,408 Posts. Joined 6/2008
- Select All Posts By This User
- 4 slices of bacon
- 10-12 ears of corn, shucked, stripped and scraped
- 1/2 tablespoon of granulated sugar
- 4 tablespoons of unsalted butter
- Up to 1/2 cup of whole milk, half and half, or heavy cream, optional
- Fresh cracked black pepper, to taste
- Kosher salt, only if needed (taste first!)
- Parsley, to garnish, optional
Cook the bacon to crisp; remove, chop and set aside, reserving the bacon drippings in the skillet. While that is cooking, clean the corn, except remove on the tops of the corn kernels. Then, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. Sprinkle the kernels with the sugar; stir and set aside.
In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1/2 tablespoon of the cream. Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 35 to 40 minutes, or until tender. Taste and add salt and pepper as needed. Turn the heat up to medium high and fry the corn until the corn begins to brown.
Transfer corn to a serving dish, crumble bacon on top and sprinkle with parsley, if desired.
Makes about 4 cups.
Note: Substitute well-drained canned or frozen corn in this recipe - 3/4 cup of kernels is roughly equal to 1 ear. Allow frozen corn to thaw slightly before using it. Reduce the cooking time as you will not need to cook the corn as long if it is frozen or canned.
My favorite way to eat corn is in maquechoux
- 1 dozen ears fresh sweet corn
- 8 tablespoons (1 stick) unsalted butter
- 1-1/2 cups onions, finely chopped
- 1 large green bell pepper, finely chopped
- 1 large red bell pepper, finely chopped
- 3 ribs celery, finely chopped
- 3 large ripe tomatoes, peeled, seeded and roughly chopped
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 4 tablespoons sugar
- 1 cup evaporated milk
Shuck the corn and remove all of the cornsilk. Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels), then scrape the knife along the cob to get all of the "milk" out of it.
Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes. Adjust seasonings to taste.
CRAWFISH CORN MAQUECHOUX
Here's a version popular at the New Orleans Jazz and Heritage Festival:
- 1 dozen fresh ears of corn cut off the cob, or 2 pounds frozen corn
- 4 ounces unsalted butter
- 1 bell pepper, diced
- 1 onion, diced
- 1 fresh tomato, peeled, seeded and diced
- 1/2 pound cooked crawfish tail meat
- Cayenne and black pepper to taste
- Salt to taste
In large saucepan melt butter over medium heat. Add all other ingredients except the crawfish and cook covered until corn starts to get tender, about 15 minutes. Add crawfish and continue cooking until corn is tender, about five more minutes.
Yield: 12 servings.
This maquechoux variation comes from Chef John Besh, of Restaurant August in New Orleans. When he was chef at Artesia, he made this dish to serve as a bed for parmesan- and flour-encrusted cobia (lemonfish) fillets.
- 8 large cars of local sweet corn
- 1 yellow onion, small diced
- 2 large red gypsy peppers (or bell peppers if unavailable), small diced
- 3 cloves of garlic, mincd
- 1 stalk celery, small diced
- 2 tablespoons chopped chives
- 1 large ripe tomato, seeded and rough chopped
- 1 cup crab broth
- 1/4 pound crab claw meat, picked for shells
- 4 tablespoons chilled butter
In a large saute pan heat 2 tablespoons of extra virgin olive oil over medium heat and add the small diced onions. Cook the onions, while stirring constantly, until translucent but not brown. Add the peppers, garlic, and celery and cook for an additional 3-5 minutes or until the peppers and celery have become tender.
Add the sweet corn that has been shucked and cut from the cob, then add the crab stock. Reduce the liquid by one half, then season with salt, fresh ground black pepper and cayenne pepper to taste.
"Mount" the corn mixture with chilled butter (one tablespoon at a time, stirring until melted, then adding more), crab claw meat and chives, then remove from heat and reserve in a warm place until ready to serve.
YIELD: 8 servings