Chefs Andrew Ticer and Michael Hudman like to play with their food. At the pair's new Memphis, Tennessee, restaurant, Hog & Hominy, there are bocce courts in back. That's not the only fun to be had, though: the menu is packed with a lively amalgamation of classic Southern and Italian dishes. The creamed corn, a combination of fresh sweet corn, tarragon and Parmesan, is swathed in a rich, cob-infused cream sauce. Seek the freshest corn you can find and serve heaping spoonfuls alongside your favorite hog-friendly recipes.
Tarragon Creamed Corn
Recipe adapted from Andrew Ticer and Michael Hudman, Hog & Hominy, Memphis, TN
Yield: Serves 4
Cook Time: 20 minutes
3 large ears corn--husked, kernels sliced off and cobs reserved
1 cup heavy cream
1 cup water
2 sprigs fresh tarragon plus more to garnish
½ cup finely grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1. In a large saucepan set over high heat, bring the corn cobs, cream, water and tarragon to a boil. Turn off the heat and set aside for 10 minutes. Use tongs to remove and discard the cobs.
2. In a medium saucepan, add the corn kernels and strain the cob-infused cream mixture through a fine-mesh sieve over the kernels. Bring to a simmer over medium heat, reduce the heat to medium-low and cook until the corn is tender and plump, about 10 minutes.
3. Using a blender, purée one-third of the corn mixture with the Parmigiano-Reggiano until smooth, then return the mixture to the saucepan with the corn. Season with salt and pepper and serve warm.