This is quickly becoming my new favorite side dish. It’s easy, but does take a while considering it is only a side, but this one is very impressive.
This recipe is from Michael Symon. We searched food network for a good corn side. Okay, actually we searched food network for a corn with bacon side. We knew we were having steak, and a few weeks ago we had some delicious creamed corn with bacon at a steak restaurant, so we wanted to recreate it. I love Kevin, and love that when he searches for a recipe he gravitates to the more difficult ones, the ones with a lot of ingredients and steps. I go with it, cause they are always amazing and become part of the rotation.
Anyway, this recipe is in 2 parts. You make the corn stock (not difficult at all, and smells much better than the shrimp stock we made once….). Here are the ingredients for that.
Just dump everything in a pot and boil. Simmer for 20 minutes or until you have about 2 cups of liquid.
Next you make the corn. Cook the bacon, then add onion and garlic. Add the corn and the stock.
Reduce the liquid again. It will begin to thicken. Add the crème fraiche, (the first time we used Greek yogurt, it was good but the crème fraiche is better) cilantro, and lime. (The first time we made this we used the lime. For us the lime was overpowering. This time we left out the lime, and prefer it this way.)
What is your take on cilantro? I LOVE it, want it on everything. You have to like cilantro to like this dish….or leave it out I guess…..
- 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
- 1 teaspoon extra-virgin olive oil
- 1/4 pound thick-cut bacon cut into lardons
- 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
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.