Michael Symon's version of creamed corn gets a little tang from sour cream and a bright kick from lime zest.
5 ears of corn—shucked, kernels cut off (5 cups) and cobs reserved
3 garlic cloves, 1 minced
1/2 onion, cut into 4 wedges, plus 1 cup minced onion
1 tablespoon coriander seeds
1 bay leaf
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon extra-virgin olive oil
1/4 pound thickly sliced bacon, cut into 1/4-inch-thick lardons
1/2 cup sour cream
1 tablespoon unsalted butter
1/2 cup chopped cilantro
Finely grated zest of 1 lime
In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water. Bring to a boil and simmer briskly until the liquid is reduced to 2 cups, 30 minutes. Strain the corn stock and discard the solids; keep the corn stock warm.
In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 5 minutes. Add the minced onion and cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute. Stir in the corn kernels and remaining 1 teaspoon of salt and cook for 2 minutes. Add the warm corn stock and bring to a simmer. Cook until the stock is reduced to 2/3 cup, about 10 minutes. Add the sour cream and simmer until the sauce begins to thicken, about 5 minutes. Stir in the butter. Remove the skillet from the heat and stir in the cilantro and lime zest. Season the corn with salt and serve warm.
The corn stock can be refrigerated for up to 2 days.