10 fresh corn cobs
Basil and tarragon stems
1 clove garlic
Dry white wine to deglaze
Old Bay seasoning
Chopped tarragon leaves
Cornstarch to thicken if needed
1. Cut corn off cob and reserve cobs
2. In a blender, puree half the corn with enough cream to cover cobs in a pot.
3. Place the cobs in a pot along with the basil and tarragon stems and cover with the cream/corn mixture.
4. Heat on medium to infuse the cream with the corn. Take care not to scald the cream.
5. Strain the mixture and discard the cobs and stems. Set the cream aside.
Making the Corn:
1. In a pot, sweat garlic and shallots in butter.
2. Deglaze with white whine and reduce to dry.
3. Add the strained cream, the rest of the raw corn, old bay, tarragon and salt to taste.
4. Heat but do not bring to a boil or the corn will break.
5. If the cream corn is too thin, add a bit of corn starch to thicken.
Recipe Courtesy Chef Andrea Penny