This is NOT like the stuff from out of the can. This version is much brighter and lighter in flavor. Using corn stock allows you to get away with less cream and have big corn flavor.
1/4 white onion, finely diced
2-3 tablespoons shallots, finely diced
1 small garlic clove, minced
1/2 cup finely diced red bell pepper
4 sprigs marjoram, minced
Salt and pepper to taste
Neutral flavored oil such as grapeseed, as needed
3-4 tablespoons butter
2 tablespoons brandy
1/2 cup white wine
Corn kernals cut from 5 ears of fresh corn
4-6 ounces corn stock, heated (see recipe)
1/2 cup heavy cream, and more as needed
Heat a large (12 inch) sauté pan over medium-high heat. Film with oil. When hot, add a tablespoon of butter. When the foam subsides, add the onions and cook until soft, but do not brown them.
When the onions are “clear,” make a well in the center of them and add the shallots. Add more butter if the pan seems dry. Heat the shallots, then add the brandy. Warm the brandy and carefully ignite it with a match or torch. When the flames subside, toss the shallots to mix with the onions and cook until all the brandy has evaporated. Make a well in the center and add a little more butter to the pan. When melted, add the garlic and cook until fragrant. Stir in.
Add the bell pepper to the pan and toss to combine. Cook 2 minutes, stirring to prevent the onions and shallots burning.
Add the wine and cook to reduce 50%. Add the corn, tossing to combine with the onion mixture and pepper. Cook until the wine has reduced 80%.
Season with salt and pepper and add the corn stock. Cook to reduce by 80%.
Add the cream to the pan and turn up heat to high. Bring the cream to a boil and cook, stirring frequently, to reduce the cream to a thicker consistency. It should just coat a spoon back.
Scatter the herbs over the corn and stir them in. Taste the dish for balance and adjust to taste. Serve hot.
If the cream reduces too far, thin the sauce with a little hot corn stock, adding a couple tablespoons full at a time.
YIELD: 4 servings