Corn with Garlic and Fennel Cream
Corn with Garlic and Fennel Cream
Ingredients
- 3/4 cup (180 ml) water
- 1/2 cup (125 ml) 35% cream
- 12 garlic cloves, peeled
- 1/2 cup (70 g) fennel, diced (about ¼ fennel bulb)
- 1/2 tsp ground fennel seeds
- 8 ears corn, husks removed
- 1 lemon, cut into wedges
- Fleur de sel
- Espelette pepper or Korean chili powder (gochugaru), to taste
- Fennel fronds, finely chopped, to taste
Instructions
- In a small pot, bring the water, cream, garlic and diced fennel to a boil. Simmer for 10 to 15 minutes over low heat or until the garlic is very tender and the liquid has reduced by one-third. Remove from the heat. Add the ground fennel seeds.
- In a blender, purée the cream mixture until smooth. Season with salt and pepper. Keep warm.
- Meanwhile, in a pot of salted boiling water, cook the corn for 10 minutes. Drain.
- Drizzle the corn with lemon juice. Cover with the garlic cream. Sprinkle with fleur de sel and Espelette pepper. Garnish with fennel fronds.
Corn with Garlic and Fennel Cream