Food Stylist: Monica Pierini. This cobbler substitutes fresh kernels and corn milk for traditional heavy cream, adding texture to a buttery crust. Christopher Testani for The New York Times Serve ...
Add the corn and season with salt and pepper. Cook for 3 minutes, until softened. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer for 2 to 3 minutes ...
Add the mushrooms and corn and saute for about a minute. 4 ... Add the kali mirch, salt and ajwain leaves, simmer for a few minutes, add cream and serve, garnished with the grated cheese.
Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of ...
(Or leave a few seeds in there just to prove you made it.) Refrigerate until cold before using. Recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer/Artisan Books, 2011.
Corn chowder is a thick, cream-based soup similar to New England ... Food & Wine's guide to corn chowder has a recipe for every season and every occasion.