Besides the anticipation of cooler evenings, leaves changing and the start of football, I also love September because fresh produce is at its peak in Utah.
There are so many fresh foods at the farmer’s market this time of year. This is also the perfect time to start canning all of this fresh produce that you’ve grown in your garden and start making pesto, tomato sauce and jam to enjoy all winter long. (More on canning in future posts!)
Yesterday I picked up corn at the Park City Farmer’s Market at Canyon’s Resort, and while summer was all about grilling corn on the grill , I wanted some fall inspiration.
I remembered that last winter we went to Edge Steakhouse for their creamed corn recipe — what a glorious time to try this recipe! Move over corn on the cob, fall is here and creamed corn is taking over.
Ingredients
- 1/8 cup shallots, cut to brunoise
- Dash olive oil
- 1 ½ cups fresh corn, cut from the cob
- ¼ cup heavy cream
- ¼ cup Boursin cheese
- Salt and pepper to taste
- 1 tablespoon chives, finely chopped
Instructions
- In a small pan, sauté shallots on medium heat with a dash of olive oil until caramelized. Add corn and continue to heat thoroughly for about 3 minutes. Add cream and Boursin cheese, and mix well. Bring to a simmer and cook down for roughly 5 minutes until the sauce coats the back of a spoon. Add salt and pepper to taste. Finish with fresh chives.
