When you think of corn, what comes to mind? Fresh on the cob? Flash-frozen for use in soups and stews? Those are great go-tos, but our award-winning chef Dave Wenerd likes to break stereotypes and get his creative juices flowing.
Witness his luscious, dreamy, saffron-laced creamed corn. Mysterious saffron’s grassy-honey-floral notes provide subtle undertones to rich heavy cream and butter and versatile corn, with a piquant hit from shallots and garlic. Use this recipe as a worthy side dish to pork, chicken and beef, or go nontraditional and offer it as a small-bowl first or second course. Either way, it’s sure to be a hit.
Saffron Creamed Corn Recipe
- 8 ears corn, husked
- 2 tablespoons olive oil
- 2 shallots, minced
- 3 garlic cloves, minced
- 2 pinches saffron threads
- 2 cups heavy cream
- 4 sprigs thyme
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Cut kernels from the corn and set aside
- Heat olive oil in a large skillet over medium heat. Add half the corn, shallots, garlic, and saffron. Cook until corn is tender.
- Add cream and bring to a simmer until thick, about 15 minutes. Remove from heat.
- Transfer to a blender and blend on high until mixture is smooth. Strain through a fine sieve into a saucepan.
- Add remaining corn, thyme and butter to pan; bring to a simmer over medium heat. Cook until the creamed corn has thickened and the whole kernels are soft, about 10 minutes.
- Remove sprigs of thyme, and season with salt and pepper.
The Gables at Chadds Ford is nestled in the heart of the historic Brandywine Valley. Our combination of fresh seasonal cuisine, rustic yet elegant charm and enchanting outdoor dining will keep you coming back time and time again. The Gables is also the perfect venue to host your next special event, whether you are planning a wedding, rehearsal dinner, baby shower or corporate event.
Chef Dave Wenerd photo: Allison Barto