Earlier this week, we were gifted the invitation to lunch at Persephone Farm. Standing right in the field, we sampled their first corn of the season. I’ve never tasted anything like it. Rebecca talked to us about pollination and how it relates to plump, full ears. (That’s why corn is always grown in such close rows!) She encouraged the children to run through them. Giggles and sweet, sweet corn.
This morning at the market, I made sure that Persephone was my first stop. I filled my basket and am anticipating lots of corn recipes this week. Luckily, they also had baskets of chanterelles – tediously wiped and lovely.
This dish comes from the Wildwood cookbook and, like all of their recipes, really relies on simplicity and quality of fresh ingredients. It’s rich enough for a main dish when paired with a salad.
Serves 3 as a generous main, or 4 as a side
Creamed Corn and Chanterelles
4 ears of corn
about 4 ounces of chanterelles
1 tbls. butter
1 small onion
1 c. cream
1 tbls. lemon juice
1 tsp. fresh thyme
1 tsp salt
1/2 tsp. pepper
3 strips bacon, cooked and chopped (optional)
1 tbls. parsley, chopped (optional)
- Take the corn of the cob, slicing and milking it. (Photos and instructions here.)
- Wipe chanterelles of dirt (and pine needles.) Slice into about 1/2 inch pieces or leave whole, if very small.
- Mince onion.
- In a large skillet over medium-low, melt butter. Add onion and cook for about 4 minutes. Add mushrooms and cook until soft (about another 5 minutes.)
- Stir in cream, lemon juice, thyme, salt, and pepper. Bring to a simmer, stir, and let bubble for about 3 minutes.
- Off heat, add parsley and bacon.
Some of our other favorite corn recipes: