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Tarragon Creamed Corn & The Bitten Word Cover to Cover Challenge

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One of my favorite cooking/food blogs is The Bitten Word. It’s written by two guys, Zach and Clay, who cook recipes from monthly food magazines. This month they’re having their Cover to Cover Challenge. 

Over 500 of us signed up for the challenge and we were each given a recipe from the September issue of Bon Appetit. Because there were so many of us several will make the same dish. You could request a simple or difficult dish, but that’s it. The rest was left up to chance. 

I chose an easy dish and was assigned tarragon creamed corn. I have to admit, until now I wasn’t a huge fan of creamed corn, but after tasting this recipe, well, let’s just say I’m a creamed corn convert. My friend Susan and her daughter, Meagan, loved it and fought over it, and Sharon and Mike Hardy thought it was great. How’s that for a testimonial!

I’m happy to say that two of the cobs were actually from my garden! The rest came from my Farmer’s Market. 

You can check out The Bitten Word website for all the results. 


INGREDIENTS FOR TARRAGON CREAMED CORN
  • 8 ears of corn, shucked (preferably Golden Bantam or Silver Queen)
  • 4 sprigs tarragon, plus chopped leaves for serving
  • 1 cup heavy cream
  • Kosher salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 4 cups water

 Cut corn kernels from cobs and set aside.

Keep the cobs, you’ll use them.


Using the back of a knife scrape each cob into a large pot to extract as much “corn milk” as possible.

Bring “corn milk”, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.

 Strain cream mixture into another large saucepan; discard solids. 

Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Make sure you reduce it–when you add the corn more liquids are released. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.

 Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth.

 Add purée back into corn mixture.

 Stir until smooth and creamy.

Serve creamed corn sprinkled with chopped tarragon. Give it a try and let me know what you think. 

Remember, read it first at Stu News–and here’s a big Laguna Beach welcome to my new readers in Curacao!

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