Creamless Creamed Corn with Mushrooms and Lemon

by Blogburger on September 4, 2012

"My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream.

Kevin's Tip: Scraping corn cobs with the dull side of a knife removes the juices.

 Bobby Flay: Grilled Corn

In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes….
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