Bax's is in The Guardian again...!
Bax's Creamed Corn with Cumin & Thyme
Prep 15 min
Cook 40 min
4 sweetcorn cobs
50ml olive oil
1 large onion, finely chopped
1 garlic clove, crushed
6 sprigs thyme
½ tsp cumin seeds
150ml dry white wine
250ml chicken or veg stock
Salt and black pepper
Stand each cob upright on a board and cut the sides downwards with a sharp knife to remove the kernels.
Heat the olive oil in a small, heavy-based saucepan and saute the onion and garlic until lightly caramelised.
Add the sweetcorn, thyme and cumin to the pan and saute for several minutes, until the ingredients start to catch on the pan base.
Pour in the wine and stock, reduce the heat and simmer for 20-30 minutes, stirring occasionally, until the corn is tender.
Discard the thyme sprigs and set aside a large spoonful of corn. Blend the remaining amount for two minutes. Pass through a sieve, mix with the saved corn and season well.