Recipe. You Won't Want to Miss This!
Local Corn with Crème Fraîche
The corn out here on the East End is in its season, plentiful at every farm stand, and over the top delicious. Raw in a salad or salsa, steamed or grilled, it cannot be beat! 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.
Chef’s Note: The red pepper and scallions are added for flavor, texture, and visual appeal, but should not be cooked into the dish.
The fresh vegetables available in the summer and fall provide many variations to this dish. I have also made the same recipe as the main dish for supper and brunch, adding lobster chunks (previously cooked by the fish market!) and it was fabulous. I bet jumbo lump crab meat would also be sensational!