This dish comes from Hog & Hominy, says Chef Michael Hudman, and it is one of our most simple, yet most popular sides. Customers have been disappointed when the dish isn't on the menu, but we explain to them it's only good if you're using fresh corn, which only comes in the summer. We "milk" the corncob to extract as much flavor as possible, then make a broth from the liquid with a Parmesan cheese rind and fresh tarragon. But the real secret to the intense corn flavor of this dish is to take about one-fourth of the cooked corn, puree it and then fold it back into the rest of the corn. Save the rinds whenever you use Parmigiano-Reggiano; they will keep for weeks in the refrigerator. Add a piece of cheese rind to soups, stews and other brothy dishes to add deep, savory flavor.
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