Fleur de Lis

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Tuesday, July 21, 2015

Silver Queen Corn


My favorite type of corn, cooked my favorite way, eaten with my favorite people. You can't beat that, I don't care who you are.

Silver Queen corn gives big ears of crisp, tender white kernels that provide sweet, rich, old-fashioned flavor and texture. Silver Queen is THE the standard for white sweet corn flavor.

12 ears corn, shucked, silks removed and rinsed with cool water
2 cups water
1/2 stick butter
salt
pepper
1/4 - 1/3 cup heavy cream

Remove kernels from corn cob by slicing with a very sharp knife. If possible, slice the kernels about halfway through and then make a SECOND cut up (or down) the cob. This will help release the milky goodness that Silver Queen corn is known for.

Place corn in a medium Dutch oven and add water. Over very low heat (you don't want the corn to stick!), let the corn come to a gentle simmer.

Stir the corn frequently and cook for an hour or so until the corn is tender to the taste. Add the butter, salt, pepper, and heavy cream. Stir to combine and let cook for another 20 - 30 minutes or so.

If you want the corn to be thicker, make a slurry by combining in a small bowl, a few tablespoons of self-rising flour and water. Add to the corn and let come to a boil to thicken the corn.


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