I came up with a corn recipe as a side for this Thanksgiving. I checked my freezer and over the summer sealed and froze 7 ears of corn from the summer. Perfect! This recipe is fairly easy, you can make it a lighter version by adding low-fat milk instead of heavy cream. I went with the heavy cream because it is the holidays.
- 7 ears of corn (corn on the cob) husks removed
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup diced shallots
- 1 tbsp flour
- 1 stick unsalted butter divided in 1/2
- 2 tsp salt
- 1 tsp pepper
- In a large pot boil corn for about 15 minutes, remove from water and let cool, set aside.
- In a medium pot melt 1/2 stick of butter on medium low heat and add shallots. cook for a few minutes then add flour 1/2 tsp salt and 1/2 pepper and whisk. Let simmer, mixture will be bubbly.
- After about 5 minutes, add chicken broth and heavy cream. I add each 1/2 cup at a time. Let simmer.
- While mixture is simmering, slice corn off the cob and add to mixture. Slowly add the rest of the chicken broth and heavy cream and remaining salt and pepper. I always taste then add more salt accordingly.
- Let corn mixture cook for about 10-15 more minutes on low heat.
- Serve right away, or place in container, refrigerate and then reheat in oven at 350 degrees for about 15-20 minutes before you serve.
This is a great side that can be made ahead of time around the holidays. Simply store in refrigerator and heat in oven for about 20 minutes before serving.