What a wonderful time of the year when you are fortunate enough to live out here among all the corn and soy bean fields.
As we drive along these country roads we encounter one sweet corn stand after another. Most of us have developed our favorites over the years and purchase the bulk of our sweet corn from the same place.
How many of you out there are hooked on white sweet corn? Bicolor? There are definitely several varieties to choose from. But once we choose our favorite what do we do with it? The old stand by method would be to boil it, then slather it with butter and sprinkle with salt. I do love it that way. But how long do we boil it? There are lots of techniques to have the “perfect” boiled corn. Some methods have you turning off the heat when you add the corn and covering your pot for a certain number of minutes. That method works well enough. But what it truly comes down too is how done is done?
Instead of boiling you could fire roast the stripped ears of corn. Then there are a number of recipes that stand out. To fire roast the corn you need a gas cook top, electric just will not do. First remove the entire husk and as much of the corn silk as possible. Turn on your one of your gas burners and place a couple of ears of corn over the flame long enough to slightly blacken the edges of the kernels. When one section of the ear is roasted turn it with a pair of tongs and fire roast the next section until the whole ear is just a little blackened. Set aside to cool.
Fire Roasted Sweet Corn Custard
Serves 12 to 15
32 oz heavy cream
16 oz whole milk
6 ears sweet corn cut off the cob
6 ears sweet corn, fire roasted and cut from the cob
3 eggs, beaten
12 egg yolks, beaten
3 Tbl sugar
1/2 tsp salt
1/2 tsp white pepper
In a large pot bring cream and milk to a simmer, add the NON-fire roasted corn kernels and cook for 5 minutes. Remove from heat and allow to cool. A little at a time add mixture to a food processor or blender and puree. When done whisk in all the rest of the ingredients.
Pour into a 9 x 13 x 2 baking pan and bake at 300 degrees until just set, about 50 minutes or more, depending upon your oven.
Be sure to use one of your best looking 9 x13 x 2 pans as you will be serving in the same pan as you baked the custard. This is a beautiful dish and your whole family will just love it!