Chef Jamie's Tennessee Creamed Corn 8/19/15 - WSMV News 4

Chef Jamie's Tennessee Creamed Corn 8/19/15

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Sweet Corn Purée
Tennessee Creamed Corn

4/6 - Ears of Corn - washed & kernels removed & saved, "cobs" saved
6/8 - Cloves of Garlic -lightly "smashed"
1 - Bunch fresh Thyme - washed
2 - TBS fresh flat leaf Parsley - washed
1 ½ - Cups Heavy Cream
1 ½ - Cups whole Milk
Kosher Salt & Red Pepper Flakes to taste

1.    Place a large saucepan over medium high heat, add all ingredients.
2.     Bring to a rolling boil and immediately reduce heat to a simmer.
3.    Cook for at least 15 minutes, and no more than 1 hour.
4.    Remove "cobs" from pan and set aside.  Pour mixture thru a large strainer removing herbs.
5.    Remove approximately ¼ cup of the corn kernels & set aside.
6.    Place remaining kernels into a blender, along with enough of the "corn milk" to cover kernels by approximately 1 inch.
7.    Process until mixture is smooth, approximately 3 - 5 minutes, adding additional "corn milk" as needed.
8.    Pour mixture into a large bowl; gently stir in the reserved kernels.  Taste and adjust seasoning as needed.
9.    Serve immediately as a side dish, serve as a "dip" with Pita chips, or add Chicken or vegetable stock and make a great Corn Chowder.
10.    Bon Appétit!!!

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