More well known in its canned form, creamed corn is one of those often overlooked gems, particularly when homemade. Aside from for this multi-faceted brunch number, other uses for creamed corn include (but are not limited to): topping it with some garam masala butter, putting it on a toastie, adding it to a savoury muff, pureeing it to put inside ravioli and top with some kind of butter-based sauce, teaming it with BBQ chicken, eating it as a dip (I road tested this with a new crowd of people in the park and it wasn’t even that awkward), or having spoonfuls straight from the bowl as a standalone meal.
4 corn kernels
1/2 cup (125g) cream
Cut kernels from cobs into a large bowl, scraping cobs with the back of a large knife to release the corny juices. Combine half of kernels with 1/2 cup water in a blender and purée until smooth.
Heat butter in a saucepan over a medium-low heat. Add onion and saute for about 8-10 minutes, until tender. Add the pureed and whole corn kernels and cook for about 10 minutes. Add cream, cover, reduce heat to low and cook for a further 10 mintues, and season (very) generously with salt and pepper.
1 cup coriander leaves and stems
2 long green chilies
2 tablespoons grape seed oil
1 teaspoon sugar
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
Blend together all ingredients, add salt to taste.
500g goats yoghurt
1/2 teaspoon salt
muslin (or a tea towel)
Mix together salt and yoghurt. Line a colander with muslin or a teatowel and pour in yoghurt. Pull together corners of the muslin or teatowel into a sack and suspend over a deep saucepan. Leave for at least 6 hours to drain, preferably overnight.
You can roll the labne into balls and into different spices, and store in dishes of olive oil. Eat this with pretty much everything!