instructions Make the corncob stock:
ingredients 5 shucked cobs of corn (kernels reserved)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
instructions Place all ingredients in a large pot and bring to a boil.
instructions Reduce heat to a lively simmer and cook to reduce liquid to 2 cups liquid, approximately one half an hour.
ingredients 1 teaspoon extra virgin olive oil
instructions Strain and reserve, keeping stock warm
ingredients 1/4 pound thick-cut bacon cut into lardons
instructions Make the creamed corn with bacon:
ingredients 1/2 cup diced yellow onion
instructions Begin heating a large saucepan and glaze bottom with the extra virgin olive oil.
ingredients 1 clove garlic, minced
instructions Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed.
ingredients Corn kernels cut from five ears of corn
1 teaspoon salt
instructions Add the onion and sweat about 45 seconds.
ingredients 2 cups corncob stock
instructions Add the garlic and continue to cook, stirring another 30 seconds.
ingredients 1/2 cup crème fraiche
instructions Add the corn and salt and continue to cook for another 2 minutes.
ingredients 1 tablespoon butter
instructions Add the reserved corncob stock and bring to a simmer cooking until the liquid reduces to approximately two thirds of a cup.
ingredients 1/2 cup cilantro, chopped
Zest of 1 lime
instructions Add the crème fraiche and simmer three minutes or until the mixture begins to thicken.
instructions Add the butter and stir.
instructions Remove pan from heat, stir in cilantro and lime zest.
instructions Check for seasoning and plate.