September brings bountiful local produce for all in Colorado to enjoy. This month we’re featuring a Colorado staple: sweet corn. Chef Jason Morse brings us this popular and prized crop as a classic comfort food perfect for the end of summer evenings.
Most corn we see growing by the side of the road is actually destined to be cattle and poultry feed. While it provides excellent nutrition for livestock, humans have a more discerning palate that only sweet corn can satisfy. Colorado is famous for its “Olathe Sweet” sweet corn, grown in the sunny fields of the Western Slope.
Sweet corn, which is naturally gluten free, is an important element of recipes the world over. From Mexican tortillas and Venezuelan corn cakes to Kenyan street corn and Thai coconut milk glazed corn on the cob, you can eat corn prepared in hundreds of different ways. Even just buttered, a good corn on the cob can “change everything,” as evidenced by a young man who went viral on TikTok thanks to his serious love of the starchy treat.
Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For September, Chef Jason Morse of 5280 Culinary brings us a savory corn side. We hope you have a corntastic day!
Chef Jason says, “There is no better ingredient on the market than our amazing corn. This recipe is great for your everyday dinners and works wonders for those holiday meals, plus, it’s perfect for canning and preserving too. Happy cooking!”
Colorado Creamed Style Corn
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: Serves 6-8 people
Prep time: 5 minutes
Freeze time: 10-15 minutes
Ingredients:
5 cups Colorado corn kernels
2 tbsp unsalted butter
1 cup heavy cream
1 tsp kosher salt
½ tsp black fresh ground pepper
1 tbsp white granulated sugar
½ cup fresh buttermilk
2-3 tbsp all purpose flour
¼ cup grated cotija cheese
Directions:
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Heat a large saute pan over medium high heat
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Add the butter and melt half way
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Add corn, salt, pepper, heavy cream, and sugar. Stir and cook for 5 minutes
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While corn is cooking, mix together the buttermilk and flour until a slurry forms. You can adjust by adding more flour based on desired thickness.
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Add the buttermilk/flour slurry to the corn and cook while stirring until combined and thickened.
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Remove from the heat.
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Mix in the cotija cheese.
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Serve immediately.
If planning to can or preserve, always follow manufacturer’s instructions before using any canner or pressure cooker.
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Place into 1 pint jars that have been washed and sanitized
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Allow 1” gap at top of jar
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Hot pack the creamed corn
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Add lid and close with ring
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Adjust pressure to your altitude
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Process for 80-85 minutes
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Cool as instructed
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Label and date
Leftovers (if you have any!) can be stored covered in the freezer for up to 1 week.
If you are of legal drinking age and would like a hard cider with your meal, check out St. Vrain Cidery located in Longmont. They offer fun flavors like Blackberry Botanical, Chokeberry, and Pink Guava. Keeping it alcohol free? Try a refreshing kombucha from Mortal Kombucha crafted in Boulder. They offer tasty flavors like Chill Flower, Black Sage, and Sour Ginger.
Visit www.coloradoproud.org for a complete list of recipes.
