A soon to be staple!
FOR THE CORN STOCK:
5 corn cobs (kernels reserved)
1 bay leaf
2 garlic cloves (peeled)
1/2 onion (peeled, quartered)
1 tablespoon coriander seeds
1 teaspoon Kosher salt
2 quart water
FOR THE CREAMED CORN:
2 tablespoons olive oil
1/4 pound thick cut bacon (1/4-inch pieces)
1 cup yellow onion (peeled, minced)
2 garlic cloves (peeled, minced)
5 cobs of corn (corn kernels reserved from stock)
2 cups corn stock (recipe above)
1 lime (zest)
1/2 cup sour cream or Greek yogurt
1 tablespoon unsalted butter
1/2 cup cilantro (finely chopped)
Kosher Salt and freshly ground black pepper (to taste)
For the Corn Stock: In a large pot over medium-high heat, add the corn cobs, bay leaf, garlic, onion, coriander seed, salt and water. Bring to a boil then reduce to a simmer over medium-low heat. Cook liquid until reduce to 2 cups, about 30 minutes. Strain and reserve, keeping stock warm over low heat.
For the Creamed Corn: In a large saute pan over medium heat, add the olive oil and bacon. Cook to render the fat, stirring as needed, until the pieces are crispy, about 5 minutes. Push the bacon pieces to the side and add the onions and garlic and cook until the onions have softened, about 3-5 minutes. Add the corn and season with salt and pepper and continue to cook for 3-5 minutes. Then add the reserved corn stock and lime zest and bring to a simmer, cooking until the liquid reduces and begins to thicken.
Stir in the sour cream and simmer until the mixture thickens, about 3 minutes, then stir in the butter.
Remove the pan from the heat and stir in the cilantro. Season with salt and pepper and serve.
Tip: Make the corn stock ahead of time and freeze or store in the refrigerator up to one week!