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Creole Sauteed Corn

From

August/September 2009

Creole Sauteed Corn

By late summer, we’ve eaten so much corn on the cob that we’re ready for a fresh approach. Sautéed corn takes beautifully to any number of flavors; we had a Creole sautéed corn recipe in mind this time. For deep, porky flavor in every bite, we started our sauté with bacon. We added the aromatics, then sprinkled the reserved bacon over the final dish for texture and additional smoky flavor. Instead of sautéing the green pepper and garlic with onions, we chose scallions because they’re lighter and better suited to summer. Lightly browning the corn kernels lent a pleasant, nutty quality to our Creole Sautéed Corn. To meld the dish, we turned to the test kitchen technique for extracting pulp and milk from corn cobs. We ran the back of a chef’s knife down the stripped cobs and collected the juices, then added the corn pulp to the skillet with the kernels. Instantly, our sautéed corn seemed creamy, and the individual ingredients came together as a dish.

Serves 4

We like Tabasco here for heat and authentic Creole flavor.

Ingredients

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