Hog & Hominy's Tarragon Creamed Corn Recipe
Corn comes off the cob
Chefs Andrew Ticer and Michael Hudman like to play with their food. At the pair's new Memphis, Tennessee, restaurant, Hog & Hominy, there are bocce courts in back. That's not the only fun to be had, though: the menu is packed with a lively amalgamation of classic Southern and Italian dishes. The creamed corn, a combination of fresh sweet corn, tarragon and Parmesan, is swathed in a rich, cob-infused cream sauce. Seek the freshest corn you can find and serve heaping spoonfuls alongside your favorite hog-friendly recipes.
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Recipe adapted from Andrew Ticer and Michael Hudman, Hog & Hominy, Memphis, TN
Tarragon Creamed Corn
Tarragon Creamed Corn from Hog & Hominy
servings
4
Ingredients
- 3 large ears corn--husked, kernels sliced off and cobs reserved
- 1 cup heavy cream
- 1 cup water
- 2 sprigs fresh tarragon plus more to garnish
- ½ cup finely grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper
Directions
- In a large saucepan set over high heat, bring the corn cobs, cream, water and tarragon to a boil. Turn off the heat and set aside for 10 minutes. Use tongs to remove and discard the cobs.
- In a medium saucepan, add the corn kernels and strain the cob-infused cream mixture through a fine-mesh sieve over the kernels. Bring to a simmer over medium heat, reduce the heat to medium-low and cook until the corn is tender and plump, about 10 minutes.
- Using a blender, purée one-third of the corn mixture with the Parmigiano-Reggiano until smooth, then return the mixture to the saucepan with the corn. Season with salt and pepper and serve warm.