Ted’s Bulletin, the recently opened Capitol Hill restaurant from the minds at Matchbox, serves up a menu filled with June Cleaver classics. The boozy milkshakes and house-made Pop Tarts steal most of the attention, but for one reader, it’s all about the creamed corn. Although the dish tastes like something from Grandma’s kitchen, chef Jonathan McArthur says it’s not a vintage recipe: “Some of our recipes are,” he says, “but this one isn’t.”
Still, McArthur and a team of former Matchbox chefs drew from childhood memories when dreaming up this new version. The secret? Use fresh corn. McArthur says the buttery side pairs well with country-fried steak and other feel-good foods.
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Creamed Corn at Ted’s Bulletin
4 cups corn kernels (cut from about 12 ears of corn)
¼ cup clarified butter
½ cup minced shallot
2 cups heavy cream
1 tablespoon kosher salt
15 turns black pepper
2 tablespoons butter
Place the corn in a food processor and pulse until it’s roughly chopped but not puréed.
Place the clarified butter in a small pot and warm it over medium heat. Add the shallots and sweat until soft and translucent. Add the corn and cook for 3 to 5 minutes, constantly stirring so that it doesn’t brown. Add ½ cup of cream and cook until it has almost evaporated. Add the salt and 10 turns of black pepper. Add another ½ cup of cream, and cook until that has almost evaporated. Repeat this process 2 more times with the remaining cup of cream. The corn should now have a soft, creamy consistency. Add more cream if necessary. Finish the dish with 5 more turns of black pepper and stir in the remaining butter.
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