Fall recipes: Kickoff creamed corn
While the produce at New York City’s many various farmer’s markets changes as frequently as the MTA subway repair schedule, there is one constant that remains strong as the seasons transition from Summer to Fall; that husky, golden source of energy that dominates everywhere from poolside BBQs to Turkey-filled holidays. That would be corn, of course.
Between the upstate New York and the New Jersey farmers providing plenty of sweet kernel goodness, the city on market days feels like a giant corn maze. Plenty of varieties abound, like sonorous red corn and delicate white. For this fall time throwback to an American favorite, Football, the recipe goes with another classic, sweet yellow corn. It’s best off the ear if you can get them fresh. If not, cans or frozen corn will work.
With football as inspiration, this recipe takes a few of the key flavors of fall’s favorite pastime, like sour cream and chives (think chips and dip) and beer (think lots of beer) and blends them with a punch of heated sophistication, thanks to the mix of peppers used to spice up the dish. Enjoy this creamy, indulgent plate as an appetizer, side dish, or even as a dip with crackers or chips; you can bet it will be the star of the game on any given Sunday.
Kickoff Creamed Corn
- 6 ears of corn
- 8 oz sour cream
- 2 oz heavy cream
- 3-4 oz Golden Ale (any Belgian style blonde ale with a good balance of fruit and hopiness)
- ¼ cup chives, minced well.
- 1 – 1½ Tbsp Olive Oil
- 1 Hungarian cherry pepper, de-seeded and chopped small
- Sea salt and pepper
- ½ tsp of Turkish chili powder (or substitute for ¼ tsp regular chili powder)
Directions:
Remove the corn from the cob with a sharp knife. Take it off side by side, preferably into a large, plastic container, as to not dull the knife if it comes into contact with the container while cutting.
Saute the corn in a large saucepan with the olive oil at medium height. Let them soften and then add the cherry pepper. If you would like more heat in your dish, mince up some of the removed seeds and add them to the dish then.
After the corn starts absorbing all the oil and browning, add the sour cream and heavy cream. Add the chives as well. Add sea salt and pepper to taste. Let this cook on a medium high heat to cook off some of the liquid. About midway through reducing, stir Golden ale in. Cook open while occasionally stirring. Just before the dish is near completion, add the Turkish chili powder or regular chili powder. Stir this in. Serve when most of liquid has evaporated.