Something  you all have to try. 

HOME-MADE CREAMED CORN W/ SUNNY SIDE EGG

I’m loving this recipe at the moment. Perfect for a simple, quick and budget friendly brunch or dinner. I love to top mine with a crisp fried sunny side egg and grate over a generous amount of Parmesan just before I serve it. This beats store bought versions hands down and it tastes so much better. I like to add a little cultured butter as it rounds out the flavour and gives it a smoother, richer mouthfeel. This power packed meal is purely delicious and I hope you enjoy it as much as I do.

WHAT’S GREAT ABOUT IT

Juicy, colourful corn is a good source of vitamin C, fibre, thiamine (vitamin B1), pantothenic acid (vitamin B5) and folate. Corn contains a variety of free radical fighting carotenoids including lutein and zeaxathin, which help to protect against eye disease and cancer. Eggs sustain lean muscle and support digestion and a healthy immune system. Eggs also boost recovery after exercise because they are rich in protein and potassium.

 

+ ingredients & methods +

INGREDIENTS (4 SERVINGS)

750 g (26 oz) Sweet corn kernels (approx 6 corn kernels)
250 ml (8.5 fl oz) corn-stock or water (see recipe in method)
1 shallot, finely diced
sea salt and pepper to taste
1 – 2 tablespoons cultured butter
fresh micro herbs or chives to garnish
organic eggs to serve  – use one per serve
freshly grated parmesan to serve

 

1 loaf wholegrain sourdough or my seeded soda spelt bread 

METHOD

  1. Slice kernels from the corn cobs and set aside.
  2. Place cobs into a pot and cover with 1.5 litres water then bring to the boil. Reduce the heat and simmer for about 30 minutes – at the end you will have the most amazing corn broth!
  3. Season corn broth with a little sea salt and set aside.
  4. Combine corn kernels, 250 ml corn stock and diced shallot into a pot.
  5. Cover and simmer until tender (about 12 minutes).
  6. Turn off the heat and transfer the sweet corn to a food processor with the rest of the stock.
  7. Pulse the machine with the butter until coarsely chopped and blended. Add a touch more corn stock if needed – it’s important to make the creamed corn look moist and loose, much like a risotto….and not too stiff.
  8. Transfer corn back into the pot and heat gently.
  9. Serve piled onto wholegrain sourdough toast and top with crisp sunny side egg.
  10. Garnish with fresh herbs and a fine grating of parmesan and enjoy

 

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