Name: Corn with Garlic and Fennel Cream
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (180 ml) water; 1/2 cup (125 ml) 35% cream; 12 garlic cloves, peeled; 1/2 cup (70 g) fennel, diced (about ¼ fennel bulb); 1/2 tsp ground fennel seeds; 8 ears corn, husks removed; 1 lemon, cut into wedges; Fleur de sel; Espelette pepper or Korean chili powder (gochugaru), to taste; Fennel fronds, finely chopped, to taste

3/4 cup (180 ml) water

1/2 cup (125 ml) 35% cream

12 garlic cloves, peeled

1/2 cup (70 g) fennel, diced (about ¼ fennel bulb)

1/2 tsp ground fennel seeds

8 ears corn, husks removed

1 lemon, cut into wedges

Fleur de sel

Espelette pepper or Korean chili powder (gochugaru), to taste

Fennel fronds, finely chopped, to taste

Corn with Garlic and Fennel Cream

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note