Inspired by a side dish served at Sydney's Sepia restaurant, this more rustic version of creamed corn is great with grilled fish or chicken. The lime adds a contrasting sour note to the corn's natural sweetness.
- 600 gm corn kernels (from 4 cobs, cobs reserved)
- 1 garlic head, halved horizontally, plus 1 extra clove, finely chopped
- 2 leeks, trimmed and washed
- 150 gm butter, coarsely chopped
- 180 ml pouring cream
- 160 gm cold butter, coarsely chopped
- 3 limes, juice and finely grated rind only
- 1Combine reserved corn cobs in a large saucepan with garlic head halves and 1.5 litres of water. Coarsely chop 1 leek, add to pan and bring to the simmer over medium-high heat. Cook, skimming occasionally, until corn stock is flavoursome and reduced by two-thirds (20-25 minutes), strain, discard solids. Makes about 350ml.
- 2Heat 110gm butter in a saucepan over medium heat. Thinly slice remaining leek, add to pan with extra garlic clove, sauté until very tender (8-10 minutes). Add corn, sauté until just tender (8-10 minutes), then add cream and corn stock. Bring to the simmer, reduce heat to low, season to taste, half cover with a lid and simmer, stirring occasionally, until corn is very tender and liquid is almost completely reduced (25-30 minutes). Transfer to a food processor, pulse until coarsely chopped, add remaining butter, process until smooth, season to taste and keep warm.
- 3Meanwhile, for lime butter, combine butter and juice in a small saucepan over low heat and warm until just melted (1-2 minutes). Add rind, season to taste, cook gently to infuse (1-2 minutes; do not boil). Drizzle over creamed corn and serve hot.