Ease of Preparation: Medium
Yield: 4 servings
Chef Siobhan Detkavich is cooking for… Gemini! So… what does an Air Sign with a ruling planet of Mercury eat? For the Gemini who can’t decide, here’s sweet, summery corn in as many ways as we can fit on a plate: silky puree, warm fritter, and crispy chip! Why decide when you can have it all?
Ingredients:
- 8-9 ears corn, kernels removed and blanched for 2-3 minutes, divided
Corn Puree
- 2 tablespoons (30 ml) butter
- 2 small onions, finely diced
- 2 ½ cups (590 ml) blanched corn kernels
- 2 cups (470 ml) whipping cream
- Salt
Corn Fritter
- Vegetable oil, for frying
- ¾ cup (180 ml) flour, sifted
- 1 teaspoon (5 ml) baking powder
- 1 egg, beaten
- ½ cup (120 ml) milk
- 1 cup (240 ml) corn kernels
- ¼ teaspoon (1.25 ml) salt
To Assemble:
- Corn Puree
- Corn Fritter
- Remaining reserved corn kernels, to garnish
- 1 scallion, greens only, to garnish
- Blue corn chips, crumbled, to garnish
Method:
For the Corn Puree:
Melt butter in a saucepan over medium-low heat.
Add onions and corn kernels and sweat until the onions are translucent, 2-3 minutes.
Add the cream and bring the mixture to a simmer. Allow to gently simmer for 8-10 minutes.
Transfer the mixture to a blender and blend until smooth and creamy, with the texture of a thick soup. Season with salt.
Keep the puree warm until needed.
For the Corn Fritter:
In a heavy-bottomed pot or Dutch oven, bring the oil to 350 F (175 C)
In a bowl, combine the flour, baking powder, salt, egg, and milk. Whisk until just combined
Sprinkle the corn into the batter and fold in.
Use a small ice cream scoop to carefully drop mounds of the batter into the hot oil and fry until golden brown and crisp, 2-3 minutes, turning often.
Drain the fritters on paper towels.
To Assemble:
In a shallow bowl, ladle in the warm Corn Puree to a depth of about ½ -inch (1.25 cm).
Arrange the fritters neatly over the top of the puree.
Garnish with scallion, crushed tortilla chips and reserved corn kernels.
Serve immediately.
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