Sour Cream Corn | We like to think of flavors as a group of friends, with Salt being the perpetual leader. All the other flavors have their own personality and contribute something different to the bunch. So, if we add someone Sweet (like corn), she’s really nice and all but just a little too boring. This group of friends would be wayyyy more fun if someone Spicy tagged along to balance things out. Here we demonstrate a perfect example of this social conundrum!
- Extra-Virgin Olive Oil - 1 tablespoon
- Corn - 1 cob
- Sour Cream - 4 ounces
- Shishito Peppers - 2 tablespoon, brunoise
- Shallot - 1 tablespoon, brunoise
- Garlic - 2 cloves, finely minced
- Chicken Stock - ½ cup
- Lemon Juice - ½ a lemon
- Mustard Powder - ½ teaspoon
- Tumeric - ¼ teaspoon
- Ancho Chili Powder - ¼ teaspoon
- Salt - ¼ teaspoon
- Black Pepper - ⅛ teaspoon
- Add the oil to the pan on medium high and let it get hot.
- Toss in the peppers, shallot, garlic and salt and saute until they're softened.
- Now add the corn and saute for 1 minute more.
- Add the stock, mustard powder, tumeric, ancho powder and pepper, reduce the heat to medium and simmer for about 12 minutes until most of the liquid is reduced.
- Stir in the sour cream and lemon juice and reduce for about 4 minutes more until it's nice and thick (loosen it up with stock if you need to).
- Season to taste with salt and lemon juice. And that's all she wrote!
* You can make this an hour in advance but keep it in a warm place. Just don't put it in the fridge or else it will seize up on you.
* This is a great side for fish dishes too!