You Asked For It: Abe & Louie’s Creamed Corn Recipe
You Asked For It: Abe & Louie’s Boca Creamed Corn Recipe
Retrieved from South Florida Sun Sentinel.
Q: I had dinner at Abe & Louie’s in Boca and loved the Creamed corn. Wonder if they would give up the recipe? It’s fantastic! — Mary Lannon, Coconut Creek
A: I was able to fill Mary’s request with the help of Lew Langer, general manager at Abe & Louie’s (2200 W. Glades Road, Boca Raton, 561-447-0024, abeandlouies.com), and Karlee Kunkle, part of Tavistock Restaurant Collection’s PR team.
I could make a meal of this side dish. Abe & Louie’s side dishes are served family-style, and the large portions are meant to be shared. The combination of smoky bacon, sweet summer corn and caramelized shallots bound by a rich white sauce is nothing short of a delicious indulgence. While corn season may be winding down up North, we’re just gearing up in South Florida, where sweet corn is grown September through May. So you may want to keep this recipe within reach.
Creamed corn from Abe & Louie’s
2 slices applewood smoked bacon, diced
1 tablespoon finely chopped shallots
2 ears fresh yellow corn, kernels removed
1 Preheat oven to 350 degrees F. Line a plate with paper towels. Using a large saute pan over medium heat, cook bacon until crisp. Using a slotted spoon, transfer bacon to prepared plate. Discard all but 1 tablespoon of bacon grease from pan.
2 Add shallots and saute until caramelized. Add corn kernels and cook until soft and lightly browned. Add bacon and Bechamel sauce. Simmer until hot.
3 Transfer corn mixture to an oven-safe casserole or baking dish. Sprinkle with bread crumbs. Bake until golden brown, about 8-10 minutes. Serve immediately.
Makes 4 servings.
Nutrition information per serving: 117 calories, 44% calories from fat, 6 g fat, 2 g saturated fat, 14 mg cholesterol, 13 g carbohydrates, 5 g protein, 141 mg sodium, 1 g fiber
Make a Mornay sauce by adding grated cheese to the leftover Bechamel sauce. Serve over pasta or vegetables.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/3 cups milk
1/3 cup half-and-half
Salt and white pepper, to taste
1 Using a medium sauce pan over medium heat, melt the butter. Add the flour and whisk to form a roux. Cook for 3 minutes, whisking frequently. Do not brown. Slowly whisk in the milk and half-and-half. Bring to a simmer. Continue to cook for 5 minutes, stirring frequently. Season with salt and pepper, to taste.
Makes about 1 2/3 cups.
Nutrition information per 1 tablespoon: 20 calories, 68% calories from fat, 2 g fat, 1 g saturated fat, 5 mg cholesterol, 1 g carbohydrates, 1 g protein, 6 mg sodium, 0 g fiber
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