By Wand Agency
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½ teaspoon cumin seeds
1 large onion
1 clove garlic
4 corn cobs
50ml olive oil
6 sprigs thyme
150ml dry white wine
250ml chicken stock
Salt & pepper
Heat the oil in a heavy bottom pan over a medium flame.
Add the onions and cook until they begin to caramelize.
Toss in your corn kernels, cumin, garlic and thyme.
Keep over a moderate heat until the corn kernels begin to blacken and catch.
Pour in the wine and stock and use them to scrape off any tasty black bits that have stuck to the pan.
Turn the heat down to a gentle simmer and leave for 20-30 mins until the corn is soft and tender.
Take the pan off the hob and leave to cool for a minute or so.
Take the thyme sprigs and one tblspn of the corn. Blend the rest of the corn or force it through a sieve.
Once smooth add the saved corn for texture, season to your taste and serve.