Catherine Downes
Ingredients
8 ears of fresh corn
2 bags of frozen corn
1 medium yellow onion
4 oz unsalted butter
¼ cup heavy whipping cream
1 duck egg
1 lime
Fresh herbs like basil, parsley, or tarragon
Kosher salt
Cayenne Pepper
Extra-virgin olive oil
Directions
Using a knife, remove the kernels from eight ears of fresh sweet yellow corn and set aside. Place the cobs in a large pot with 4 quarts of cold water, one medium peeled and quartered yellow onion, and a pinch of salt. Let the ingredients boil for 20 minutes before straining the broth and discarding the onion and cobs.
Add half the fresh corn kernels and two bags of frozen corn to a large pot and cover with 1 inch of the hot broth (reserve the remaining broth). Simmer the mixture for 30 minutes until soft and then cool for 30 minutes. Transfer the mixture to a blender and process in two batches until smooth. According to chef Martin, it should be the consistency of pancake batter.
Return the mixture to the pot and whisk in 4 ounces of softened unsalted butter and ¼ cup of heavy whipping cream. Season with kosher salt and
cayenne pepper.
Add the remaining fresh corn kernels to the stew and warm on the stove for five minutes over medium heat.
Top with fresh chopped herbs, such as basil, parsley, or tarragon. Add a squeeze of lime juice, a drizzle of high-quality extra-virgin olive oil, and a poached duck egg. Martin uses organic eggs from D’Artagnan. Pop the egg with your spoon and watch the yolk run.