Month of October: “David Tanis Market Cooking” Recipe: Creamed Corn with Lime

“I do not at all understand the mystery of grace-only that it meets us where we are but does not leave us where it found us. ” Anne Lamott

It’s been a tougher week than most. I am calling on all unseen forces and any help from the universe I can get. It takes everything I have to wait it out. Patience is a struggle in general and at times even in the kitchen. Creamed corn takes a bit of patience because it must be made with fresh corn on the cob. No canned or frozen will do. It’s the last of the summer corn here in upstate NY and this is by far the most delicious creamed corn I have ever eaten. Andy called it exquisite. What more can be said? Hurry up and try it! You won’t be disappointed.

Ingredients: 2 tablespoons butter, 1 onion very finely diced, kernels from 4 ears of corn about 2 cups, 1 teaspoon cumin seeds toasted and ground, 1 jalapeno chile, seeds and veins removed and very finely chopped, 1 cup heavy cream, juice of 1 lime, 1 tablespoon chopped chives, a few cilantro sprigs.

Steam the corn in salted simmering water for 4 minutes, remove and cool. Cut kernels from cob. Melt the butter in a large saute pan over low heat. Add the onion, salt lightly, increase heat to medium and cook gently for about 5-8 minutes until onion is soft and translucent. Add the corn kernels, season with salt and pepper and cook for 1 minute. Add the cumin, jalapeno and cream, stir well, and simmer for 2 minutes until slightly thickened. Taste for seasoning, add the lime juice and stir once more. Transfer to serving dish and garnish with chives and cilantro.

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