Creamed Corn
Chef Katsuya Fukushima of Café Atlantico – Washington
D.C.
Adapted by StarChefs Yield: 4 Servings
Ingredients:
Baby Corn
- Corn oil, for frying
- Butter, for frying
- 24-30 fresh baby corn, husked
- 1 bag of corn nuts, pulverized
- Zest of 1 lime
- Corn skewers
Corn Puree
- 1 (16-ounce) can corn, canning liquid reserved
- ½ cup water
- Salt, to taste
Method: For the Corn Puree:
Combine water, corn and liquid from corn in small saucepan. Bring
to a boil and lower heat to medium. Simmer until corn is tender.
Carefully puree corn until smooth. Strain to remove the skin. Season
with salt and keep warm.
For Baby Corn:
In a large saute pan, heat corn oil and butter. When oil is hot,
add the baby corn and fry until lightly browned. Quickly skewer
the hot baby corn.
To Serve:
Spread the warm corn puree in a long, thick line on a large platter.
Arrange the skewered baby corn on the puree next to each other like
tiny soldiers. Sprinkle with the corn nut powder and lime zest.
Wine Pairing:
Montes Alpha Chardonnay 2001
|
