Recipes Creamless Creamed Corn with Mushrooms and Lemon 5.0 (1,023) 1 Review "My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream.Kevin's Tip: Scraping corn cobs with the dull side of a knife removes the juices. Bobby Flay: Grilled Corn More Corn Recipes By Kevin Gillespie Kevin Gillespie Instagram Website Kevin Gillespie is a chef, restaurateur, cookbook author, speaker and cancer survivor.Expertise: cooking, restaurants, grilling, leadership.Award-winning chef Kevin Gillespie grew up in Locust Grove, Georgia and developed his love of cooking from his grandmother. He owns acclaimed Gunshow, Revival, and Slabtown restaurants in Atlanta, along with Gamechanger in the Mercedes-Benz Stadium and Ole Reliable in the Georgia-Pacific Center. He has published two cookbooks, Fire In My Belly and Pure Pork Awesomeness. He co-founded the Defend Southern Food Foundation to provide meals for hungry families near his restaurants. He was a 2022 finalist for the James Beard Foundation's Outstanding Restaurateur award and was a finalist and the fan favorite on Bravo's Top Chef season 6 and a finalist on Top Chef All-Stars.Kevin was named a 2015 and 2017 semifinalist and 2016 finalist for the James Beard Award for Best Chef: South and was a semifinalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine's People's Best New Chef, and named for Forbes' 30 Under 30. Food & Wine's Editorial Guidelines Updated on November 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Total Time: 40 mins Yield: 6 Ingredients 6 medium dried shiitake mushroom caps Boiling water 10 ears white corn (shucked) 2 tablespoons extra-virgin olive oil 2 medium shallots (minced) 1 garlic clove (minced) 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice Salt and freshly ground black pepper Directions In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl. Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve. Notes One Serving 273 cal, 10 gm fat, 1.4 gm sat fat, 32 gm carb, 6 gm fiber. Rate it Print