Kevin Gillespie is a doughy, bearded, jovial fella that loves himself some pork. I have been described in the same way, but the difference is, Gillespie was in the final three on season 6 of Top Chef (and was robbed, but that is a blog post for another day). The ever-changing menu at his Atlanta-based Woodfire Grill is chock-full o' tasty-sounding, indulgent fare, so I was curious when I ran across his cream-less creamed corn recipe in a recent issue of Food & Wine. Gillespie says that he likes to eat veggie a couple times a week for a "cleansing ritual," and my wife always pushes me to do the same.
His recipe for cream-less creamed corn with mushrooms and lemon is a satisfying and delicious way to switch up your routine. Sweet corn is in abundance right now, and you will need to use a sharp knife or box grater to carve off the succulent kernels. After the cob is clean, use the dull side of a knife to scrape the juices out and put the corn aside. In a skillet, sauté chopped onion, garlic and shitake mushrooms on low heat until soft, then bring the heat back up to high and add the corn and sizzle for about three minutes. Stir in lemon juice, lemon zest and salt and pepper. Done.
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While this dish is indeed cream-less, it certainly doesn't taste like it. And the mushrooms add a meatiness that will quench the hunger of many beef and pork fans. Even better, it is really great as leftovers too.