At My Kitchen Table: Salmon in Kernel Sauce
When we had a house on Candlewood Lake, we would steal down to the farmstand one morning in August and buy as many as fourteen dozen ears of corn. Back at home, we would spend the day shucking, parboiling, weighing and bagging the corn. We had a deep-freezer, you see. So we could enjoy fresh corn all winter long. My hands-down favorite way of cooking it was to sauté it. I later found that this method works wonders with the much less flavorful corn that we get in town (all the year round). That’s undoubtedly why Melissa Clark’s recipe for Roasted Fish Fillets With Brown Butter Corn Sauce caught my eye in Wednesday’s Times. Here’s my slightly different version:
Sounds good!
I found a great tip for cutting corn from the cob in Cook’s magazine: use a bundt pan.
The smaller end of the cob nestles securely in the hole in the middle of the pan; you hold the top of the cob and slice downward, turning as you go. Very easy–and, miraculously, all of the kernels fall straight down into the pan instead of ponging all over your kitchen. (Wrap a towel around the base of the pan if it begins to slide around on your counter.)
Also, this makes it easier to cut off just the very tender part of the kernels…then go over the de-kerneled cob again with the back of the knife, pressing hard, to extract all of the nice corny juices.