As you may recall, creamed corn is one of my favorite decadent summer dishes. Yes, it's fattening. I do not care. It is seasonal, people! I only make it a few times a summer, and I love making this variation. It combines a starchy vegetable and a starchy grain and a lot of fat -- what is not to like?
I got this from Bon Appetit a few years ago. And it's apparently not on their website anymore, so you can thank me later. It is perfect paired with that barbecue salmon I told you about last week! Mix up a quick caprese salad with tomatoes, mozzarella and basil, and you're set. It was a hit when I served that very menu to some dear friends last night.
4 servings. As creamy and comforting as risotto, this pasta dish is filled with rich corn flavor.
2/3 cup orzo (about 5 ounces)
1 1/3 cups whipping cream
2 ears of corn, kernels cut from cobs, divided (1 cob reserved)
2 tablespoons olive oil
3 tablespoons finely chopped leek (white part only)
3 tablespoons dry white wine
Chopped fresh chives
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, place cream, half of corn kernels, and reserved cob in heavy medium saucepan. Boil over medium heat until thickened, about 10 minutes. Discard cob; puree sauce in blender until smooth.
Heat oil in heavy large skillet over medium heat. Add leek and saute until tender, about 2 minutes. Add wine and simmer until almost evaporated, about 1 minute. Add remaining corn kernels and saute until tender, about 3 minutes. Add creamed corn sauce and cooked orzo. Bring to simmer. Season to taste with salt and pepper. Transfer to bowl, sprinkle with chives, and serve.
Note from me: You really cannot screw this up. I added a little too much cream, cooked all the corn in the cream and didn't puree the sauce, used vidalias instead of leeks, skipped the chives, and it was still absolutely scrumptious.