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Creamless Creamed Corn with Mushrooms and Lemon

Source: © Food & Wine Magazine
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Rating: 2   Reviews: 1 See Reviews
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Total Time:  40 Minutes
  6 servings
"My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream. Kevin's Tip: Scraping corn cobs with the dull side of a knife removes the juices.
RECIPE INGREDIENTS
6 medium  dried shiitake mushroom caps
Boiling water
10 ears  white corn, shucked
2 tablespoons  extra-virgin olive oil
2 medium  shallots, minced
1 cloves  garlic, minced
1 teaspoon  finely grated lemon zest
1 tablespoon  fresh lemon juice
salt and freshly ground black pepper
Creamless Creamed Corn with Mushrooms and Lemon Recipe at Cooking.com
DIRECTIONS
In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.


Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.


Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.


Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 273
Fat. Total: 10g
% Cal. from Fat: 33%
Carbohydrates, Total: 32g
Fiber: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: CAROLYN Reviewed: 07/31/2013
creamed corn with mushrooms
Was ok but down south we use "field corn" because it is naturally high in starch and makes a wonderful creamy corn with a very unique taste. Field corn is sometimes referred to as animal corn, because it is fed to cattle, but it is just as good made into creamed corn as regular fresh corn. We also have a "corn scraper" we use to get all the creamy goodness out of the corn.
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