Summer corn – the golden creation of Mother Nature, designed for pure joy.
There’s nothing like picnic-table dinners designed for nibbling ears of corn, biting into grilled hotdogs, or scooping up forkfuls of creamy potato salad. I miss the Butter & Sugar corn I used to find at roadside stands in New England, but sometimes, here in Florida, I can find tasty, newly-picked varieties that fill the bill.
Creamy Corn with Slow-Roasted Beef Tips
- 1 1/2 lbs. Sirloin tips (small-medium size)
- 2 Tb. Vegetable oil
- 2 cloves Garlic, peeled & minced
- 1 c. Ketchup
- 3 Tb. Worcestershire sauce
- 1/4 c. Beef or vegetable stock
- Kosher salt & freshly ground pepper
- 1 Lemon, zested
- 1 clove Garlic, peeled & roughly chopped
- 1/2 c. Flat leaf parsley leaves
- 4 ears Fresh corn
- 4 Tb. Unsalted butter
- 1/4 tsp. Kosher or sea salt
- 1 pinch Freshly ground black pepper
- 1/4 c. Heavy cream
- 3-4 Tb. Fresh parmesan cheese (optional)
Heat oven to 350 degrees.
Cut meat into bite-sized pieces (or large chunks, if not serving in a small bowl). Sprinkle all sides with salt and pepper.
In a small bowl, combine 2 cloves chopped garlic, ketchup and Worcestershire sauce and set aside until ready to use.
Heat a large, oven-proof skillet over high heat, then add vegetable oil. (Note: if you have a cast iron pan, that's even better).
Add meat to pan, ensuring no overlap (you don't want to steam the meat - if pan is too crowded, make another batch). Sear the pieces until brown, but not well-done.
Add sauce to pan, cover and place in oven 1 hour.
While meat cooks, make gremolata by placing all ingredients on a cutting board and mincing with a chef's knife until all pieces are well-blended and finely chopped. Set aside in a small bowl until ready to serve.
While meat cooks, stand each corn cob in a deep bowl and run a chef's knife down each side to remove the kernels. Be sure to scrape any liquid the kernels leave behind by running the back of your knife over the cobs after kernels are removed. Set aside.
Approximately 10 minutes before the meat is done, heat a large non-stick pan over high heat, then add 4 Tb. butter. When melted, add the corn and stir. Sprinkle with 1/4 tsp. salt and a pinch of pepper. Add cream and reduce heat to medium/low so the corn slowly absorbs some cream, about 5-7 minutes. If the corn gets too 'dry' simply add a bit more cream. Turn off heat, taste for seasoning, and stir in parmesan (if using).
Serve beef alongside corn (and sauteed greens, if using). Sprinkle gremolata over beef for some freshness.
Prepare sautéed kale or Swiss chard by removing the tough stems, chopping the leaves, and tossing the batch into a hot pan with about 1 Tb. olive oil. Stir to combine, then reduce heat, add a little water, and let the greens steam until tender, just a few minutes.