In July Two Chefs are Better Than One served a delicious farm-to-table dinner using the freshest Fat Moon vegetables.
After the dinner, we asked Chef Glenn to share his recipe for Sweet Corn Brodo, which eeks every last bit of flavor out of the corn and cob. Brodo means broth, so this recipe is a way to make a sweet corn broth and then reduce it to concentrate the flavors.
From Chef Glenn\:
Simmer the sweet corn until tender on the cob. Remove it from the heat, cool and cut off the kernels. Reserve some of the kernels to the side, and puree the rest with the liquid you cooked it in. Season with salt and pepper to taste. That’s it – use the reserved kernels on top for garnish. Goes great with fish like the cod we did the other night, but I’m sure you
could also use it for a sauce for a chicken dish for example.
The Sweet Corn Brodo was served over a piece of roasted cod, simply prepared. Take a thick cut piece of cod, simply season with salt and pepper and sear in a very hot pan just to brown it up. Finish off by baking in the oven, about 10-15 mins at 375 (adjust for thickness of the fish).