The Totally Corn Cookbook 3 tablespoons butter
1 small fennel bulb, trimmed and chopped
1 onion, diced
4 cups corn kernels
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan
Coarse salt and freshly ground pepper
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by becker&meyer!, Ltd and available at www.beckermayer.com.
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest. This simple recipe takes the steam-bath heat out of the kitchen since you don't have to preboil the corn in a big pot of boiling water. Infused with sweet-savory fennel and onion, it is the most luxurious, delicious creamy corn imaginable, perfect as a bed under grilled fish or poultry or as an elegant side dish. Once you taste this silky corn ambrosia, it will become your family's signature corn recipe for generations.
Creamy Corn & Fennel
In large skillet, melt butter over medium-high heat. Add fennel and onion and sauté 5 minutes.
Add corn and broth, raise heat to high and cook, stirring, until liquid is nearly evaporated, 4 to 6
minutes. Slowly stir in cream, remove from heat, and stir in Parmesan. Season to taste with salt
and pepper. Serves 6.