Fresh corn, currently in season in Ontario, can be a great side dish for many meals. The following is an Argentinean recipe that is an adaptation from Francis Mallmann’s Andean Savory Corn Pudding from the book Seven Fires – Grilling the Argentine Way.
Yield – makes 8-12 servings
Ingredients
- Olive Oil – 1 tablespoon
- Onion, white – 1 medium, finely chopped
- Corn – 8 ears of fresh corn
- Whole milk – ½ cup (can also use 2%)
- Basil – 1 cup chopped
- Paprika – 1-2 tsp (original recipe calls for red pepper flakes)
- Salt and Pepper
Directions
- Remove corn husks and brush silk off the ears of corn.
- Using a hand or box grater, grate corn kernels off corncobs into a bowl. When done, use a knife and cut off remaining corn from the cob. (You may notice that grating the corn does not work very well, but it does break/milk the kernels which makes the dish creamier. Alternatively, the kernels can be cut off of the cobs, and pulsed a few times in a food processor to slightly break them down).
- Heat olive oil in a dutch oven or large pot on medium heat. When hot, sauté onion until soft, approximately 8 min.
- Add corn and the liquid obtained from grating the corn to the pot. Stir, and sauté until it thickens (which does not take very long).
- Add ½ of the milk (1/4 cup) and stir until combined.
- When combined, reduce heat to maintain simmer. Add remaining milk and continue cooking for 4-5 minutes. The corn mixture will become creamy.
- Add basil, paprika, and salt and pepper.
Graham Beaton is a Naturopathic Doctor practicing in downtown Ottawa at Ottawa Collaborative Care Centre.
