I was watching The Food Channel the other day and the show ‘Chuck’s Day Off‘ came on! If you’re not familiar with Chuck Hughes, he’s a celebrity chef who owns 2 restaurants in Montreal. He’s actually pretty good since he defeated Bobby Flay in a recent Iron Chef America episode! I got familiar with his cooking style for a bit because he was actually part of last season’s ‘The Next Iron Chef’ (he lost btw. I think he was the 3rd one to go! AWW).
ANYWHO, going back to the food , he cooked a whole bunch of stuff that day including chicken wings and his own style of vodka lemonade, but the easiest thing that he did there was the creamed corn. I have never actually tasted freshly made creamed corn before since I mostly get the ones in a can! :p I decided to give that recipe a try since it’s really foolproof!
3 ears of corn
1 cup whipping cream
1 to 2 Tablespoons butter
freshly ground black pepper
Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan. Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes. Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.
I followed the recipe and it literally took less than 20 minutes for everything to cook. Mine didn’t go as thick as I thought it would be even after I let it simmer for over 10 minutes. I didn’t want to overcook it and turn the corn into mush so I took it out of the fire and just finished it with the butter plus the salt and pepper. One of the tricks to this though is while its simmering, DO NOT STIR FOR 10 MINUTES. Chuck said on the TV show to just leave it alone for 10 minutes and it’ll make a huge difference. I think I might have swirled it around a couple of times that’s why it didn’t turn out as it was supposed to! :p It’s very good though! Simple enough!
Part of the reason why it’s so good though is you have to pick SWEET CORN. It’s actually not in season right now in Vancouver and I just kind of lucked out that the corn is actually pretty sweet. I’ll probably try the recipe again around July-August and see how it is with the ultimate corn hahaha