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Creamed Corn - from Aspens Signature Steaks
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From the Menu of . . . Aspen's Signature Steaks
2942 Shallowford Road N.E., Marietta
678-236-1400
Q: My sister is visiting from out of town, and we visited Aspens Steaks in Marietta for dinner. The waiter suggested we try the creamed corn. We did, and it was out of this world. All nine of us thought it was fabulous! I would love to have the recipe so I can make it when she returns for Thanksgiving, so the rest of our family can try it, too.
LAURA STEPHENS, Acworth
A: Why wait for Thanksgiving? This side dish would be wonderful for Labor Day cookouts, too. "It's great with all of our steaks, " said Aspens executive chef Brian Kibler. He also suggested serving the corn with grilled seafood, such as shrimp or lobster tails.
Kibler's recipe celebrates late-summer corn by barely cooking it. The corn is basically tossed in a hot pan with butter and some aromatics, enriched with a splash of cream and served. "It's a little different variation, with the smoked bacon and jalapenos in it, " Kibler said. "People love that dish."
Hands on time: 20 minutes Total time: 25 minutes Serves: 4
Ingredients:
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4 slices applewood-smoke bacon
6 ears fresh corn
2 tablespoons butter
1-2 jalapenos, seeded and chopped
2 green onions, sliced crosswise on the bias
1/4 cup (or more) heavy cream
Salt and pepper to taste
Instructions:
In a large saute pan, cook the bacon over medium heat until just crisp. Drain on paper towels and coarsely chop. Set aside. Wipe the grease from the pan with a paper towel.
Meanwhile, select the two largest ears of corn and cut away the kernels; discard the cobs. Place a box grater in the center of a lipped platter. Grate the remaining four ears of corn, reserving the liquid as well as the solids. Discard the cobs.
Return the saute pan to the stove over medium-high heat. Melt the butter and then add the corn kernels, the grated corn and corn liquid, the jalapenos, green onions and bacon. Stir until heated through, about 2 to 3 minutes. Quickly stir in the cream, adding an extra tablespoon or 2 if necessary to just coat all the vegetables. Season to taste with salt and pepper.
Meanwhile, select the two largest ears of corn and cut away the kernels; discard the cobs. Place a box grater in the center of a lipped platter. Grate the remaining four ears of corn, reserving the liquid as well as the solids. Discard the cobs.
Return the saute pan to the stove over medium-high heat. Melt the butter and then add the corn kernels, the grated corn and corn liquid, the jalapenos, green onions and bacon. Stir until heated through, about 2 to 3 minutes. Quickly stir in the cream, adding an extra tablespoon or 2 if necessary to just coat all the vegetables. Season to taste with salt and pepper.
Notes:
The only thing better than fresh summer corn with butter is fresh summer corn with butter and cream. Jalapenos and bacon don't hurt, either.
Nutrition:
Per serving: 258 calories (percent of calories from fat, 52), 7 grams protein, 27 grams carbohydrates, 4 grams fiber, 16 grams fat (8 grams saturated), 41 milligrams cholesterol, 187 milligrams sodium.
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