Friday, March 18, 2011

Creamless Corn with Mushrooms and Lemon

Before my latest grocery store run, I found myself reading through my new 2011 Food and Wine cookbook and clearly drooling every time I flipped a page.  While my cookbook collection is growing, this one is like food porn to me, mostly because of all the pictures.  Who needs a man next to you in bed at night when a girl has her cookbook to read?

Please, someone else tell me that they like to read cookbooks?  In bed?

Hello?  Is this thing on?

Judgers.  Either way, I found that a majority of the things I have cheffed up lately are more like side dishes than entrées.  Which in my house, side dishes are fair game as entrées, but, to each their own.  The recipe below is my interpretation of F&W's Creamless Corn recipe.  You'll definitely be seeing a lot more creations from this book coming out of my kitchen.

Creamless Corn with Mushrooms and Lemon:
  • 6 dried shittake mushroom caps
  • 10 ears of corn or a bag of frozen sweet corn
  • 2 tbsp EVOO
  • 2 medium shallots
  • 1 garlic clove, minced
  • 1 tsp grated lemon zest
  • 1 tablespoon fresh lemon
  • salt and ground black pepper




The recipe calls for corn on the cob, but I cheated because it's not in season.  I subbed out a bag of frozen sweet corn instead.  This clearly altered the recipe, but I still felt as though it is a solid side dish.


I am a huge shiitake fan lately.  Give these beauties a good chopping.


In a heated pan, with EVOO, on medium heat, add your chopped shallots, mushrooms and your garlic.  Saute for a few minutes until soft.  While this is happening, you should be working on your corn.  If you are following the recipe, it actually asks you to grate five of the ears along a cheese grater.  Make sure you get all the "corn juice" as well, but scraping down the side of the ear after you grate.  This will help the "creaminess" texture.  The other five ears can just have the corn sliced off.  Since I went the frozen corn route, I defrosted as needed and then tried to smash up the corn the best I could, to release some of the juices.  I'm not sure how well it worked, but I got a good workout using the back of that spoon!


Once you're sauted, add in the corn and heat thoroughly.  Then add in the lemon juice, zest and top with cilantro.  Reduce heat and allow the flavors to mix under low heat.  I don't have a zester (note to self), but I used a potato peeler and then, finely, finely chopped with a knife.  Zest can be used very sparingly because it does have so much flavor.   Once you salt and pepper, you can serve as a side dish.


Don't be alarmed - this got sectioned into four tupperwares for future lunches and snacks!

1 comment:

  1. No worries, you're not alone. I love reading cookbooks in bed. Check out the Newton Free Public Library: they have a great cookbook collection. And you don't have to live in Newton to get a card -- the Minuteman card will let you borrow to your heart's content.

    Food and Wine is my favorite too. I'm going to have to give this one a try. I love it when I have all the ingredients already in the house.

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