This is part three of our interview with Red, the Steakhouse's chef/partner Peter Vauthy. Read part one of the interview here and part two here.
"I remember creamed corn as a kid being an awful thing," Vauthy said. So perhaps that was the impetus behind his creation of a rich, delicious version that has become a top seller at Red, the Steakhouse's Miami location.
This one's simple to make, but don't use canned corn; you'll piss off the chef.
8 pieces Florida sweet corn
1 quart heavy cream
1 tablespoon sliced garlic
1 tablespoon sliced shallots
1 tablespoon chopped parsley and chives
2 tablespoon whole sweet butter
Fresh ground black pepper
1 cup cornbread crumbs
Directions: Slice corn kernels off of the corncobs. Save the cobs for the corn cream. Heat a medium-sized sauce pan, add the butter and sauté the shallots and garlic until soft. Add the reserved corncobs and pour the heavy cream into the pan and simmer for 20 minutes. When the cream is reduced by half remove the corncobs and discard. Heat a sauté pan and add the last tablespoon of butter, add the corn and sauté for 3-5 minutes or until desired tenderness. Add four ounces of the corn cream and stir it into the corn until it is evenly combined. Season with kosher salt and fresh black pepper. Place the mixture into a oven safe dish, top with the cornbread crumbs and bake until the crumbs are golden brown. Serve piping hot.