Chiltern Firehouse Creamed Corn

Prep Time
Cook Time
1h 30m
Ready In

Recipe: #38963

June 21, 2022

"A elevated version of summer creamed corn where the cobs are roasted bringing out their best natural flavors. When out of season use frozen corn cobs, but fresh corn cobs are the best. For the creme fraiche you can make your own using this recipe for #recipe27348"

Original is 6 servings
  • Corn Puree:
  • To Finish:


  • Serving Size: 1 (65.1 g)
  • Calories 61.8
  • Total Fat - 4.5 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 10.2 mg
  • Sodium - 7.3 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.2 g
  • Protein - 0.8 g
  • Calcium - 20 mg
  • Iron - 0.5 mg
  • Vitamin C - 41.5 mg
  • Thiamin - 0 mg

Step by Step Method

Corn Puree

Step 1

Hold the corn cobs upright on a board and cut the kernels off the cobs of corn. Place the kernels in a bowl - you should have about 2 1/4 cups. Place the cobs in a large saucepan and cover with 1 quart / 1 liter of water, then bring to a simmer and cook for 40 minutes, uncovered, skimming off any scum that rises to the surface.

Step 2

Once the corn stock is made, remove from the heat and discard the cobs. Heat the butter in a saucepan, add the leek, and saute for about 3 minutes, then add the garlic. Continue to cook for a few minutes over low heat (you don't want the leeks and garlic to brown), then add add the corn kernels. Cook for 2 minutes over medium heat, stirring, then add the stock. Bring to a simmer and cook over low heat, partially covered, for 2 hours. Puree with a stick blender and pass through a fine-mesh sieve into a bowl (you don't need to season it at this point). Set aside.

Roast the Corn

Step 3

Preheat the oven to 325-degrees F / 160-degrees C. Roast the three remaining corn cobs in the oven for 40 minutes, turning them occasionally, until the kernels are cooked all the way through. Remove from the oven, leave until cool enough to handle, then cut the kernels off the cobs.


Step 4

Heat the corn puree in a saucepan, then drop in the roasted kernels. Stir in the creme fraiche (sour cream or Mexican crema), pickled jalapeno, and chives, and season to taste with lime juice and salt.


No special items needed.

0 Reviews

You'll Also Love