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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Vegetarian Times-July/August 2010. Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base. Ingredients:
8 cups thawed corn kernels (fresh from 8 large ears or frozen) |
3 tablespoons olive oil |
2 medium leeks, white parts thinly sliced (2 cups) |
1 teaspoon salt |
1/4 cup fresh dill, fronds chopped |
Directions:
1. Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
2. Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
3. Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
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