Creamed Corn recipe from Chef Curtis Stone’s Los Angeles eatery Gwen.
Ingredients
- 4 large ears of sweet corn (about 10 oz each), husked, divided
- 1 tbs olive oil
- 2 tbs butter
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
To make corn stock for creamed corn:
- Working over a piece of parchment paper on a cutting board and using a Lee’s corn cutter, grate 3 ears of corn, making sure to pass corn over cutter multiple times to collect all corn kernels and corn “milk” from cobs. Carefully transfer corn kernels and corn milk to a medium bowl and reserve (there should be about 1 1/2 cups corn).
- Cut each spent corn cob into 3 pieces and place in a medium saucepan with 4 cups water. Bring mixture to a boil over medium-high heat, reduce heat to medium-low, and simmer for about 30 minutes, or until liquid has reduced by about half and has taken on a corn flavor. Strain corn stock from cobs and discard cobs.
To make creamed corn:
- Preheat a grill (charcoal or gas) to medium-high heat.
- Grill remaining ear of corn, turning as needed, for about 10 minutes, or until kernels are deeply charred all over. Allow corn to cool slightly, then cut off kernels and reserve kernels.
- In a medium heavy skillet over medium heat, heat olive oil. Add reserved grated corn, including its juices. Cook for about 2 minutes, or until most of moisture in corn mixture has cooked out. Add 1/4 cup reserved corn stock and cook for about 2 minutes, or until most of liquid has cooked out. Repeat process 3 more times to use a total of about 1 cup corn stock. Stir in reserved charred corn kernels and cook for 30 seconds to rewarm. The consistency at this point should be similar to a risotto. Remove pan from heat and stir in butter. Season with salt and pepper.
To serve, place creamed corn in a serving bowl, drizzle with some extra-virgin olive oil, and grind some black pepper on top.
SUGGESTED PAIRING:
CURTIS STONE’S GRILLED RIB-EYE
GWEN BUTCHER SHOP & RESTAURANT
6600 SUNSET BLVD, LOS-ANGELES PH 323.946.7500
With the stay-at-home orders, Gwen has been acting as a marketplace. Orders can be made at gwentogo.com and are available for curbside pickup or delivery.
The butcher counter is open daily from 10 am – 8 pm.
Restaurant takeout is available through Caviar, Postmates, Uber Eats, Grubhub, and Door Dash.
