Creamed corn with cumin and thyme
Rich, sweet and delicately herbed. This is really delicious eaten on buttery toast with a poached egg, and perhaps a crumbling of chorizo. It is also an excellent accompaniment to roast chicken.
Ingredients
- 4 sweetcorn cobs
- 50ml olive oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 6 sprigs of thyme
- ½ tsp cumin seeds
- 150ml dry white wine
- 250ml chicken or veg stock
- salt and pepper
Method
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Step 1
Stand each cob upright on a board and cut downwards with a sharp knife to remove the kernels.
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Step 2
Heat oil in a small, heavy based pan and sauté the onion and garlic until lightly caramelised.
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Step 3
Add the sweetcorn, thyme and cumin to the pan and sauté for several minutes until the ingredients start to catch on the pan base.
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Step 4
Pour in the wine and stock, reduce the heat and simmer for 20-30 minutes, stirring occasionally, until the corn is tender.
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Step 5
Discard the thyme sprigs and set aside a large spoonful of corn. Blend the remaining amount for 2 minutes. Pass through a sieve, mix with the saved corn and season well.