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recipes

fall porch suppers      
lazy autumn evenings
    Chef Katsuya Fukushimi of Café Atlantico on StarChefs

Creamed Corn
Chef Katsuya Fukushima of Café Atlantico – Washington D.C.
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

    Baby Corn
  • Corn oil, for frying
  • Butter, for frying
  • 24-30 fresh baby corn, husked
  • 1 bag of corn nuts, pulverized
  • Zest of 1 lime
  • Corn skewers

  • Corn Puree
  • 1 (16-ounce) can corn, canning liquid reserved
  • ½ cup water
  • Salt, to taste
Method:

For the Corn Puree:
Combine water, corn and liquid from corn in small saucepan. Bring to a boil and lower heat to medium. Simmer until corn is tender. Carefully puree corn until smooth. Strain to remove the skin. Season with salt and keep warm.

For Baby Corn:
In a large saute pan, heat corn oil and butter. When oil is hot, add the baby corn and fry until lightly browned. Quickly skewer the hot baby corn.

To Serve:
Spread the warm corn puree in a long, thick line on a large platter. Arrange the skewered baby corn on the puree next to each other like tiny soldiers. Sprinkle with the corn nut powder and lime zest.


Wine Pairing:
Montes Alpha Chardonnay 2001

 

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