Discover how to make the perfect summer dish with local Chef Scott Megill.
Scott is a local chef and co-owner of Allaire Event Rentals, a Chester County based furniture & prop rental house specializing in mid-century, industrial & indie design.
4 ears(1pt) Sweet Corn (reserve cobs)
1/2 C Yellow Spanish Onion, diced
1/2 C Fennel, diced
1/4 C Celery, diced
1 Tbsp Garlic, chopped
1/4 C sunflower seeds
1/4 C Butter
1/2 tsp Smoked Paprika
1/4 tsp Curry powder
1 Tbsp. Salt
1/2 C Heavy Cream
2C. Water (corn stock)
2 Med. Sauce Pans
Blender or stick blender
Husk corn. Lay on a cutting board and remove kernels from cob. Scoop kernels in a bowl.
Break cobs in half and cover with water in a medium pot. Bring to a boil and simmer for 20mins, or until needed. Strain
Sauté onion, celery, fennel, and garlic in butter over medium heat until translucent and fragrant.
Add corn kernels to pot and sauté for 3-5mins. Add spices and salt. Toast.
Add cream and bring to a boil, lower heat and simmer for 10mins.
With a blender(or stick blender) puree cream and corn mixture. Add stock and purée. Strain and serve.