Corn Pudding with Seared Scallops Recipe + Battle Corn Winners

My life has been one helluva rollercoaster ride. There’s been days where I smiled so much that my face hurt, and there were days I felt so frustrated and discouraged that I wanted to tear my hair out.

I recently relocated out of the neighbourhood that I love and have been trying to sort through my chaos. boo.

In the mean time, Vancouver Food Tour is keeping me insanely busy. The full day culinary tour is now sold out until September and I’m in the process of creating new food tours. yay!

Then, I damaged an important SD card with 6GB of food photos inside. My kitchen is not set up yet and I was relying on those photos to post recipes! *sob*

Meanwhile, I was informed that I am a judge for the 2011 Chinese Restaurant Awards! woohoo!

Then a bunch of personal stuff happened in between and I won’t bore you further but tweet or facebook me if you’re curious.

So life happens to the best of us, however beautifully tragic. I’m running at a billion miles an hour with all types of writing deadlines and I feel terrible that I’ve neglected this little corner of the foodisphere. That’s why I started a micro-blog to keep track of my impromptu ramblings. <- go follow!

But with a little help from a very supportive someone, I pulled through with this month’s Beet ‘n Squash YOU! battle CORN!

Ingredients

• 2 sprigs thyme
• 2 sprigs parsley
• 10 black peppercorns
• 12 ears of corn
• 1 qt vegetable stock
• 1/4 lb butter, cut into 1/2-in cubes
• creme fraiche, to taste
• salt & pepper, to taste

Method

1. Make herb sachet by tying thyme, parsley and peppercorns into cheese cloth.
2. Shuck the 12 ears of corn and cut the kernels off the cob. Place cobs, kernels, herb sachet and stock into a wide saucepan. Cover with a parchment lid and cook over medium heat until corn is tender, approximately 20-30 minutes.



3. Remove from heat and discard parchment lid. When cool to touch, scrap the cobs with the back side of a knife to release flavor.
4. Discard the scraped cobs. Strain the corn mixture and drain out excess liquid – there should not be much liquid.



5. Puree the corn mixture, the kernels, the butter, creme fraiche, salt & pepper in batches until completely smooth using a food processor or blender, adjusting the seasoning of each batch.

   Pour into mixing bowl and keep warm over double boiler if not serving immediately.

Serve with seared seafood, meat, or even grilled vegetables. 8 servings.

Now, feast your eyes on the beautiful entries and see the winners at the bottom.

Raw Vegan Thai Sweet Corn-Coconut Salad by Leela of She Simmers

Arepas by Angry Asian Creations

Khao Pod Tod by Cooking Weekends

Fiesta Corn Salad by ButterYum

Rigatoni con Mais e Zucchine by Dulcis in Furno

Roasted Corn Salsa with Sea Bass and Grilled Pineapple by Rick Harwood (.pdf)

Bacon, Pea and Corn Alfredo by Ashley Parsons

Mexican Corn by Dax Phillips

Oven-Roasted Corn & Blueberry Pots by A for Aubergine

Mais con hielo by Crispy Waffle

And now, the recipients of our Winner’s Badge are…

My Pick: Ashley is one corn-loving trooper! She created not 1, not 2, but 3 corn recipes! While I realize they weren’t all for BnSY, I love how she utilized this ingredient for an assortment of applications. She even used her leftover dip for fritters! Brilliant. Congratulations, Ashley!

Gnocchi with Creamy Corn Sauce and White Wine with a Twist by Ashley Parsons

Chicken, Basil, Mango, Avocado, Corn and Lime Spread by Ashley Parsons

Leela’s Pick (see her coconut sticky rice pudding with corn):

Sweetcorn Chilli-Bites with a Mint Yoghurt Dip by Scrumptious South Africa

Congratulations! The winners will receive their prizes in the mail shortly.

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That was fun! Let’s do it again!

Here’s how to join the next battle. Visit our Wall of Fame to see previous winners.

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