Goodbye, Summer (Corn Fricassee)

Corn Fricassee

Today is the last day of summer and I must admit, I'm not really upset with her departure.  She was at most a tease at the beginning with her low to mid 90 temperatures, only to release her fury by August with triple digits.  So, I bid you adieu, you blazing hot season-I won't miss you!

I will admit though, that I'll miss sweet berries, juicy melons, and sweet, succulent, golden corn.  Corn's peak season, for the most part, is mid to late summer, but I guess it just all depends on where you live, right?

So, if you are enjoying a late summer corn harvest, please try this corn fricassee.  It was one of my favorite summer side dishes this season.  Sweet corn, enrobed in a creamy sauce, a salty bite from Parmesan=side dish from heaven folks!

Corn Fricassee makes a great accompaniment to braised pork chops; roasted broccoli also pictured

Corn Fricassee
Serves 4
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6 ears corn (about 6 cups kernels)
4 T. unsalted butter
2 shallots, finely chopped
2 t. all purpose flour
1 cup chicken stock
1 cup heavy cream
½ t. salt, or more to taste
¼ t. pepper
2 T. roughly chopped fresh basil
1 oz. Parmesan cheese, grated, plus more for garnish

1. Using a chef’s knife, remove kernels from cobs into a bowl. Using dull side of knife, scrape milk and pulp from cobs; add to bowl.
2. Heat butter in a medium saucepan over medium heat. When melted and bubbling, add shallots. Cook, stirring, until soft and translucent.
3. Add corn kernels, corn milk, pulp, and flour. Cook, stirring, 1 minute. Stir in chicken stock. Turn heat to high; cook until liquid is reduced by half, about 3 minutes. Add cream; cook until mixture is thick and creamy, about 4 minutes more.
4. Remove from heat; stir in salt, pepper, basil, and cheese. Garnish with Parmesan.