Hummingbird Recipe. Local Corn with Crème Fraîche.

A Slightly More Sophisticated Creamed Corn Cousin

They say “thigh high in July!” Have you had the corn out here on the East End this season? While I am still in my initial stages of tasting, I would say, “so far, so good!” Shout out to Balsam Farms in Amagansett where I purchased my first ears. Raw in a salad or salsa, steamed or grilled, it’s was very delicious! Here is a favorite recipe given to me by a colleague about 15 years ago—I’ve made a few little changes, but it is so simple, quick and elegant— it is a crowd pleaser each time I make it.

4 or 5 ears of corn, I usually choose the bi-color

1/2 cup finely chopped onion

3 tbsp sweet butter

1/2 cup crème fraîche

2 chopped scallions, or 3 tbsp of chopped fresh chives if preferred

1 red pepper cut into medium size pieces, not fine (optional)

Salt + pepper to taste

2-3 shakes of your favorite hot sauce

Husk and clean corn, cut off the cob, reserving the liquid.

Heat butter in a large skillet or saute pan. Add onion and cook for 3-4 minutes.

Turn heat to medium and add corn kernels and liquid. The goal is just heating through, avoiding softening the kernels, so approximately 2 minutes. Add crème fraîche and continue cooking until mixed and heated, another 2 minutes.

Add salt, pepper, hot sauce, and red pepper pieces. Mix and serve, sprinkling scallions or chives over top.

Serves 4

Chef’s Note: The red pepper and scallions are added for flavor, texture, and visual appeal, but should not be cooked into the dish.