Featured Recipe
Creamy Garlic Fennel Corn
By Kate
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Corn simmered gently in a rich garlic-fennel cream, accented with ground aniseed and zesty lemon. Soft garlic melds with tender fennel pieces forming a velvety sauce. Corn cooks just tender in salted water, then brightened with lemon and spiced with Korean chili flakes or smoked paprika. A fresh fennel frond garnish cuts through richness. Grainy textures meet smooth silkiness. A deceptively simple technique turns humble ingredients savory and layered. Works vegetarian, gluten-free, and nut-free. Swap fennel for celery root or leek if unavailable. Cream can be reduced fat but not skim. Timing shifts slightly with corn freshness.
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Prep:
30 min
Cook:
50 min
Total:
80 min
Serves:
4 servings
garlic
gluten-free
vegetarian
summer sides
Introduction
Garlic bubbling slowly in cream with diced celery root softens into something tender yet bold. The green-streaked silkiness of corn tossed in tangy lime, touched by smoky paprika or chili flakes — layers unfolding with every bite. Not just vegetables but textures shifting from soft to crisp — a tasty tension. If fennel is scarce, celery root gives that subtle anise hit with earthier notes. Simmered long enough for flavors to build but not so long ingredients lose life. Slightly reduced liquid coats corn in glossy richness without heaviness. Final hit of chopped fennel fronds adds freshness and keeps dish lively. Timing corn just right — listen to kernels when poked; not too soft, not raw. A lesson in patience and watchfulness in the kitchen.
Ingredients
About the ingredients
Water and cream proportions matter; more cream makes a richer sauce but more prone to breaking while reducing. Using garlic peeled but whole slows bitterness during simmering, preserves sweetness. Celery root replaces fennel bulb here — both provide subtle anise and cellulose structure that melts down but keeps texture. Ground aniseed swaps fennel seeds which release essential oils during cooking but can become overpowering raw. For spice, smoked paprika is gentler than Espelette or Korean chili flakes but either works depending on heat tolerance. Fresh lime juice cuts richness sharply. Always have coarse sea salt on hand — it emphasizes flavors best. Fresh corn should be sweet and firm; older corn needs less cooking time to avoid mush.
Method
Technique Tips
Simmering garlic and celery root at low temperature extracts flavor gently; boiling leads to bitter hard edges. Watch liquid during reduction — too fast and sauce scorches; too slow and takes forever. Using a blender gives unparalleled smoothness for cream sauce; hand-mashing yields uneven texture. Salt and pepper at end lets you adjust seasoning precisely after blending. Boil corn in well-salted water — it seasons kernels internally. Test doneness by piercing kernels with a fork — should offer mild resistance, not mush. Use a timer initially but trust texture and appearance more for perfect results. Garnish last minute to keep fresh herbal brightness. Reheat leftover sauce carefully over low heat with occasional stirring to prevent splitting. Avoid reheating corn too long or it toughens.
Chef's Notes
- 💡 Use fresh corn for the best texture. Test with a fork — should give slight resistance. Older corn cooks faster, avoid mush. Timing is key.
- 💡 Garlic must simmer gently. Too hot and bitterness becomes sharp. Aim for soft, mellow flavor. Watch closely while reducing cream. Don't rush.
- 💡 An immersion blender works best for a smooth sauce. If transferring to a blender, do it while mixture is warm. Cold can lead to grainy texture.
- 💡 Salt corn cooking water liberally. It seasons the kernels. Always check internals. Boil in batches if needed to maintain temperature.
- 💡 If celery root isn’t available, use leeks instead — similar flavors but careful with cooking. They soften differently. Watch texture closely.
