New Recipes #25 - Creamed Corn
At Masa they have this awesome appetizer of scallops and smoked duck with sweet corn cream sauce. I had some scallops from the farmers market and kept thinking about how well those flavors went together, but I wanted something more like a meal. I'd never made creamed corn before, but this recipe looked promising. Three large ears of corn yielded more than 2 cups of kernels, so I didn't halve the recipe as I'd planned to do. I added some fresh chives and some chopped bacon to give it that smoky flavor and it was very tasty, although I would skip the sugar next time around. It went well with the scallops, although the flavors were not enough of a contrast--I think next time I might dust the scallops with some of Penzey's Northwoods blend, to set them off a bit more. With a big batch of incredibly tiny and tender roasted asparagus, it was a lovely summer meal. Best of all, Alice helped by stirring the corn and put together the asparagus for roasting all by herself, with some direction.