Elote Style Corn
This recipe was served at our 2018 Summer Farm Dinner at Turnbull Creek Farm, courtesy of Chef Travis Sparks previously of Deacon's New South. It was an absolute hit and we've been craving ...
Pronounced mock - shoe, this traditional Cajun dish is delicious when paired with beef, pork, or shrimp. Smoky bacon from Smokin’ Oaks organic farms contrasts the sweet summer corn from Hancock Family Farms and cream from JD Country Milk.
Ingredients
- 6 ears corn
- grapeseed oil
- salt and pepper to taste
- 1/2 pound bacon or andouille sausage, diced
- 1 large sweet onion, diced
- 1 large bell pepper, diced
- 1/2 tablespoon cajun seasoning
- 1 tablespoon minced garlic
- 1/2 cup heavy cream
- 1/2 cup diced heirloom tomato
- 1 tablespoon cold butter
- 1 tablespoon chopped parsley
Preparation
1. Shuck corn and coat with oil and salt and pepper. Roast at 375F or grill corn until just charred. Once corn is cool to the touch, cut kernels off cob into a small bowl and reserve.
2. Add bacon or sausage to cast-iron pan over medium-low heat and sauté until crispy and fat is rendered, about 5-6 minutes. Remove from pan and drain all but 1 tablespoon of fat.
3. Add onion and bell pepper and sauté over medium heat until soft, about 4 minutes. Add cajun seasoning. Return bacon or sausage to pan and add corn, garlic, and cream and simmer 9 minutes, until cream is thickened.
4. Add tomatoes and remove from heat. Slowly add cold butter. Add parsley and season to taste with salt and pepper.
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