Found in SL Aug 2023 here
8 medium ears fresh corn, shucked
3 Tbsp. unsalted butter, divided
1 small yellow onion, chopped (about 3/4 cup)
1 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4-1/2 cup vegetable broth
Small fresh basil leaves
Black pepper
Cut kernels from corn cobs using a sharp knife; transfer kernels to a large bowl. Place cobs over a bowl; use back of a knife to scrape cobs, releasing as much corn milk as possible.
Melt 2 tablespoons of the butter in a large skillet over medium. Add onion, salt, and cayenne pepper; cook, stirring often, until onion is tender, about 5 minutes. Stir in reserved corn kernels and corn milk; cook, stirring often, until corn is tender, 4 to 6 minutes.
Reduce heat to low; transfer half of corn mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Add 1/4 cup of the vegetable broth, and place a kitchen towel over opening. Process until mostly smooth, about 30 seconds, adding up to 1/4 cup additional broth as needed to reach desired consistency.
Return corn mixture to skillet, and stir in remaining 1 tablespoon butter. Cook over medium, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; garnish with basil and pepper.
3 Tbsp. unsalted butter, divided
1 small yellow onion, chopped (about 3/4 cup)
1 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4-1/2 cup vegetable broth
Small fresh basil leaves
Black pepper
Cut kernels from corn cobs using a sharp knife; transfer kernels to a large bowl. Place cobs over a bowl; use back of a knife to scrape cobs, releasing as much corn milk as possible.
Melt 2 tablespoons of the butter in a large skillet over medium. Add onion, salt, and cayenne pepper; cook, stirring often, until onion is tender, about 5 minutes. Stir in reserved corn kernels and corn milk; cook, stirring often, until corn is tender, 4 to 6 minutes.
Reduce heat to low; transfer half of corn mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Add 1/4 cup of the vegetable broth, and place a kitchen towel over opening. Process until mostly smooth, about 30 seconds, adding up to 1/4 cup additional broth as needed to reach desired consistency.
Return corn mixture to skillet, and stir in remaining 1 tablespoon butter. Cook over medium, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat; garnish with basil and pepper.
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