While not as relentlessly feted as Creole tomatoes, Louisiana sweet corn also deserves a place in any self respecting southern cook’s weathered old Kelvinator fridge. While neanderthals like to gnaw the kernels straight off the cob, sometimes without even passing the ears over a flame, we prefer ours scraped and cooked. It’s how we were raised.
The local farmer’s markets have had an abundance of corn for about a month now: We saw Aztec corn back in June as it’s a favored early varietal, and now we’re beginning to see the Merit coming in while particularly adept farmers are about ready to begin selling both Silver Queen and Gold Queen.
We’re not picky as to seed strain. If the corn was well-tended and kept insect free, it is all delicious.
In his working life, our father was known as “the corn man.” While he grew indisputable delicious corn he also had a connection in Shelby County, Kentucky who was light years ahead of the corn game through a strong working relationship with the Ag Science department at the University of Kentucky.
Bill Gallrein raises hundreds of acres of corn on the rolling prairies of central Kentucky. He is one of the major wholesalers of corn in the South, and our father sold hundreds of bushels of his produce at farmer’s markets in Lexington, Kentucky. Gallrein grows seed stock that will not be available to the general public for 20 years.
This recipe is an homage to the growers of sweet corn in Louisiana and Kentucky, two of the greatest agriculture states in our union and home to the hardest working farmers in all of USA.
Louisiana Sweet Corn With Cow’s Butter And Heavy Cream
6 ears Corn, sweet
1/2 stick Butter, cow’s
1/2 c. Cream, heavy, whipping
* This is important: Hold the shucked ear parallel to your torso, with a sharp knife run the blade down the side of the ear taking care to only cut half the kernel as you scrape downward
* Rotate the ear as you go til the cob is semi-denuded
* Flip the knife around, and now using the dull side, completely scrape the ear of remaining corn
* This technique will allow you get the most of the vital juices out of the ear of corn
* Heat pan with cow’s butter
* Add freshly scraped corn and cook for 2 minutes
* Now add heavy cream
* When cream begins to climb out of the pan, simmer for about 5 minutes, please do not over cook your corn, corn can be eaten raw and definitely needs a light hand when it comes to applying heat
Sweet corn goes good with everthing
We serve it as a side dish with barbecue brisket or chicken
We purée it and use it as a bed for blackened redfish or pork chops
We combine it into a melange with fresh green beans and serve it with a hunk of hot cornbread on the side
We scrape it fresh off the cob and combine it with finely diced green onion and chopped red jalapeno pepper with plenty lime juice to make an excellent relish for tacos
We scrape it into our kettle of rice while it’s bubbling along
There is no greater compliment than to refer to someone’s overall look as appearing to be “corn-raised”
Indeed, a steady diet of corn, fed to young primates can lead to their overall good health and constitution
Bon Appetit y’all