Active Time: 15 minutes
Total Time: 15 minutes
This simple, but ultra-comforting dish is all about the glory of fresh, sweet summer corn. Make sure not to brown the onion or over-reduce the heavy cream so that the corn really
shines. The buttery brioche crumbs are all you need to lightly bind everything and round out the flavors. Ginger and corn are an amazing match, so much so that Shola insists that a person should always add ginger to corn dishes. Words to live by!
A 3-4 ounce piece brioche bread (about 2 inches of a standard loaf)
4 tablespoons unsalted butter
½ cup finely chopped onion
2 cups firmly packed corn, cut from 2 large ears fresh corn
1 tablespoon finely grated or minced fresh peeled ginger
1 small garlic clove, minced
1 cup heavy cream
1 pinch ground mace or freshly ground nutmeg
Good quality extra-virgin olive oil for drizzling, optional
Freshly grated parmesan, optional
Cut all of the brown crust off of the brioche. Cut enough cubes to generously fill a 1-cup measure (do not pack.) Put the brioche in a food processor and pulse until finely ground, but still light and fluffy. You should have 1 cup of crumbs.
Melt 2 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onions and cook, stirring often, until soft and translucent but not browned, 5 to 6 minutes. Remove the onions to a small bowl. Add the remaining 2 tablespoons of butter to the saucepan and stir until melted. Add the corn and cook, stirring occasionally, until the color turns bright and the kernels are just crisp-tender, about 3 minutes. Add the ginger, garlic, and a pinch of salt and continue to cook, stirring, until very fragrant, 1 minute. Add the cream and the reserved onions, increase the heat slightly and bring to a gentle simmer, stirring just until the cream starts to thicken slightly, about 1 minute. Gently fold in the breadcrumbs and mace and season with salt.
Transfer to a bowl and serve immediately as is or with a drizzle of olive oil and a sprinkling of parmesan.
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