Do you remember Susan Boyle? She was the Scottish singer who auditioned for Britain’s Got Talent. At the time she auditioned, she was 48 years old, unemployed and she had never been married, and never been kissed. I remember listening to Simon Cowell interview her. Simon asks Susan:
“What’s the dream?”
“I’m trying to be a professional singer” she answers
Then the camera flashes to a lady in the audience smirking. You immediately know what she’s thinking “That frumpy lady on the stage wants to be a professional singer?! As if!”
“Why hasn’t it worked out so far Susan?” Simon asks
“I’ve never been given the chance before but here’s hoping it will change” Susan replies.
And the banter goes on and then Susan says she is going to sing “I Dreamed a Dream from Les Miserables” and then…
Susan steals the show. It is absolutely amazing how she manages to surprise the audience the minute she opens her mouth. What I love the most about that video is how everyone is transformed from being so cynical to pure awe and astonishment as Susan sings the song.
She sings like an angel.
A little bit like this creamed corn.
I feel sorry for most side dishes, with so many delicious mains around, it seems like the sides are always just an afterthought. This recipe however is a stand out, even among the mains.
I found this recipe from Thomas Keller’s Ad Hoc at Home Cookbook. This is proper creamed corn. You won’t be using a can opener in this recipe. But it is easy enough to make and I can honestly say the BEST creamed corn you will ever make.
It tastes like it was made by an angel.
So here’s the recipe. Now tell me – what main do you think is worthy of it? 🙂
- 6 ears supersweet corn, shucked
- 1 large lime
- 3 tablespoons butter, unsalted
- ¾ to 1 cup heavy cream
- 1/8 teaspoon cayenne
- 1 ½ tablespoons finely chopped chives
- With a sharp knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cop over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.
- Grate the zest of the lime, preferably with a microplane grater; set aside. Cut the lime in half.
- Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn, and season with salt.
- Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.
- Stir in ¾ cup cream, the cayenne, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to ¼ cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.
Craving for more corn recipes? Read “The Affair” for a delicious corn on the cob recipe, Cuban style.