Bowl of Double Corn
(click to enlarge)

Double Corn Side Dish


California
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
45 min
Yes		 This recipe provides more flavor and a more subtle texture than plain corn kernels, as well as improved seasoning. The photo example was made with white corn. Makes 2-1/2 cups

4
3
1/2
1/2
1/4
-----
ar
cob
T
c
t
t
-----
Sweet Corn (1)  
Butter (2)
Broth (3)
Salt
Pepper
-- Garnish
Parsley
Prep   -   (20 min)
  1. Husk the CORN and snap off the stem end.
  2. Strip 2 Cobs of Corn for "Whole Kernel". See our instruction Stripping Corn Kernels.
  3. Strip 2 Cobs of Corn for "Cream Style". See our instruction Stripping Corn Kernels. Mix with the Whole Kernels.
Run   -   (12 min)
  1. In a sauté pan or similar, melt Butter and bring up hot but no browning.
  2. Stir in Corn Kernel mix and fry stirring until the liquid "milk" has mostly solidified, a minute or so.
  3. Stir in Broth. Bring to a boil, then turn to a simmer for about 3 minutes.
  4. Season with Salt and Pepper.
  5. Serve warm, garnished with Parsley. Though the photo shows a single leaf, I later chopped up a lot more and stirred it in before serving. Parsley works well with corn.
NOTES:

  1. Sweet Corn:

      White, Yellow, or Red Corn will work fine. Buy from a vendor with fast turnover. Do not remove husks at the store, this just accelerates conversion of sugars to starch. Shuck just before cooking. Use as soon as possible, and refrigerate if there will be much delay. For details see our Corn on the Cob page.

  2. Butter:

      Use a good quality Salted Butter. Unsalted butter tastes like axle grease.

  3. Broth:

      If you have no good broth on hand, you can use water with some Chicken or Vegetable bullion.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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