Creamed Corn and Smoked Ribeye

🌽creamed corn - in salted boiling water, blanch the corn for 2 minutes. Carefully remove the kerns and let them cool. While they’re chillin, finely dice one shallot and one garlic clover per ear of corn. Then slice one metric handful of basil and green onions and reserve (as thin as you can but don’t be a hero). 

Slice all the corn from le cob’s. In a large sauté pan add in a pad of butter & neutral oil and heat to medium high. Add in the shallot and garlic and sweat until fragrant, then stir in the corn. sauté the mixture for 1-2 minutes or until some of the kernels start to stick to the pan. 

Deglaze with a light beer (I’m using my fav @coorslight )until the liquid just covers the corn. Cook until all of the beer has reduced then stir in enough heavy cream that it covers to the top of the corn and reduce the heat to medium. Stir occasionally, until the starch from the corn and the cream have thickened. 

Season with salt, pepper, chili flake, the sliced herbs and a pad of butter and stir off heat. I like to add a splash of champagne vinegar right before serving ** optional

🥩steak - the key here is to just get the best steak you can and for me that’s always gona be from @socomeatco . Smoked/grilled on @burchbarrel