Chiltern Firehouse Creamed Corn

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.

Serve

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.