Wait, didn’t you post about corn the other day? Yes, friends, corn has a way of showing up after you forgot about it. Today’s feature, of this lovely golden edible, is paired with diced potato, shallots and cream. It’s a hybrid of creamed corn and hash and is 100% delicious. It’s perfectly comforting for the fall, warm but not too heavy and goes well with a nice steak or broiled salmon.
Corn & Potato Hash
2 potatoes
Shallot
2 ears of corn
2 tbsp butter
Cream
Thyme
Peel and dice your potatoes.
Heat 1.5 tbsp of olive oil, in a nonstick skillet, over medium-high heat.
Mince the shallot and add to the skillet with the potatoes, along with a pinch of salt, stirring occasionally. (If you're broiling salmon, now is the time to put it in the oven!)
While the vegetables cook away, shuck the corn and slice the kernels off the cob. The least messy way to go about this is to place a small bowl, upside down, in a larger bowl. Stand and hold the ear on the small bowl and slice downward so the kernels fall into the larger bowl.
Mix the corn in with the cooking veggies, along with a pinch of salt and the butter.
Pour in enough cream to cover the vegetables, along with some fresh thyme leaves, and continue to cook until the cream reduces by half. Season to taste and serve.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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