Pairing with Chardonnay, Mendocino

Ingredients:

• 10 cups of cut white corn, approximately 8 ears
• 9 cups of cold water
• 2 Tblsp Kosher salt
• 2 Tblsp sugar

Directions:

Place corn in a non-reactive 6 quart pot. Add water, salt and sugar. Over medium high heat bring to a light boil. Remove from heat and blend thoroughly at high speed in a blender. Pass twice through a strainer, the first time pressing hard to get every bit of liquid separated from the solids, the second time more lightly. Depending on the starch and sugar content of the corn, you may need to add a bit more water or sugar. Serve warm with a drizzle of sour cream or crème fraîche. I really recommend white corn as I find it to be sweeter and tenderer than yellow corn and this recipe, to be successful, must be used only in the summer when corn is at its peak.

Serves: 6