This creamy (yet creamless) corn is a perfect side dish with a kick.
10 ears corn
1/3 cup water
5 tablespoons butter, divided
1 small yellow onion, peeled and diced
2 tablespoons chipotle puree
Salt and black pepper
2 teaspoons chopped thyme
Shuck half of the corn and remove the kernels from the husks. Discard the cobs and husks and place the corn in a blender. Puree the corn in the blender with 1/3 cup water. Strain the puree through a fine sieve and reserve.
Shuck the remaining corn, cut kernels from the cobs and reserve.
Melt 2 tablespoons of the butter in a large saute pan over medium heat. Add onion and saute until translucent. Add reserved corn and chipotle puree and continue to cook for an additional 5-7 minutes.
Meanwhile, transfer the strained corn puree into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the corn mixture thickens to the consistency of heavy cream. Season the puree with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add thyme and adjust seasoning of necessary.
Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander’s in Chicago. He was executive chef at Huck’s Lowcountry Table on the Isle of Palms.