Ingredients
Corncob stock:
- 5 shucked ears corn (kernels removed and reserved*)
- 1 bay leaf
- 2 cloves garlic
- 1/2 onion peeled and quartered
- 1 tablespoon whole coriander seed
- 1 teaspoon salt
- 2 quarts water
Corn saute:
- 1 teaspoon extra-virgin olive oil
- 1/4 pound thick-cut bacon cut into lardoons
- 1 cup diced yellow onion
- 1 clove garlic minced
- *Reserved corn kernels
- 1 teaspoon salt
- 2 cups reserved corncob stock
- 1/2 cup creme fraiche
- 1 tablespoon butter
- 1/2 cup freshly chopped cilantro leaves
- 1 lime, zested
Directions
For the stock:
Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
To finish the corn:
Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.
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By Molly P.
Sherman, IL
on December 06, 2011
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I saw this on t.v. and had to make it. I did make some changes b/c of time and lack of ingredients. I used chicken stock in stead of the home corn stock. I also used frozen corn b/c fresh wasn't available and also used sour cream. This was wonderful. I love the lime zest. It makes the whole dish. I love making this with tacos or fajitas. We have had it twice since I saw the show and it was great both times. If you are short on time I suggest you improvise with the ingredients you do have. I was able to complete this in 20 minutes if that. Enjoy!
By llbjtb
Sugar Land, TX
on July 08, 2011
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This recipe tastes great! We bought fresh corn the day before we went on vacation. We cut the corn and I made the corn stock. We froze both. I was concerned that it might not taste as it should. I just made it and my family loved it. Thank you Michael!!!!!!:
By lauralee1707_12...
havertown, PA
on January 01, 2011
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Made this Christmas Eve...Amazing!
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