Creamy corn
Often we make this dish for the welcoming dinner. It’s a crowd pleaser equally popular among children and adults. It pairs well with roasted chicken. You can adjust the chilli to your preference.
Ingredients
Fresh corncobs (one per person)
Garlic (around one clove per cob)
Olive oil for frying
Butter for frying
Cream
Chilli sauce
Lemon juice and salt (for final seasoning)
Chopped parsley for serving
Procedure
Cut the corn off the cobs. Crush or chop the garlic finely.
In a thick-bottomed pot fry the garlic in olive oil. be aware not to brown the garlic. Add the corn and butter and let fry on low to medium heat until tender (don’t be too cheap with the butter). Depending on how big a portion it may take around 5 minutes or more.
Add cream until just covering the corn and turn up heat a little and let boil until it thickens nicely and the corn are creamy but not drowning in sauce. Taste with chilli sauce, lemon juice and salt (to balance cream and the sweetness from the corn)
Serve with a sprinkle of chopped parsley on top.
Note: Our favourite chilli sauce is ChuChum. It’s a Danish brand and every season we bring plenty of glasses from Copenhagen. If you cannot get Chuchum maybe add a little bit of fresh ginger along with the garlic. In Croatia we get very nice sweet corns, but in Denmark I used to cheat and add a pinch of sugar to this dish.