Hosting a big Thanksgiving buffet has been a longstanding tradition at The Order inside Hotel Vandivort in Springfield, Missouri. In light of the COVID-19 pandemic, there won’t be a holiday meal this year, but you can still savor one of the restaurant’s seasonal staples at your own intimate gathering.
Originally, The Order’s chèvre creamed corn featured braised pork cheeks – a recipe that chef de cuisine John Cruz inherited and subsequently altered. Cruz removed the protein to allow other ingredients to shine. “I wanted to make it more about the corn,” he says. “I felt like when we braised the pork cheeks, we would lose the flavor of [the corn] to the goat cheese. But it’s still one of those dishes that people love and admire because it’s so simple but has so much flavor.”
Chèvre Creamed Corn
Serves | 4 |
- 2 Tbsp olive oil
- 2 cups corn, fresh or frozen
- 4 tsp chopped garlic
- ¼ cup dry white wine
- ¾ cup heavy whipping cream (Cruz uses heavy whipping cream from Hiland Dairy)
- 6 Tbsp goat cheese (goat cheese from Terrell Creek Farm is a must for this recipe)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp finely chopped fresh herbs (thyme, rosemary, parsley, chives), for garnish
| Preparation | Heat a 14-inch pan over medium heat. Add oil and heat, 1 minute. Add corn and cook, approximately 1 minute. Add garlic and toast until golden brown. Deglaze pan with white wine and then cook until liquid has reduced by half. Add heavy whipping cream and bring to a simmer. Add goat cheese, salt and pepper and cook until sauce becomes thick enough to coat the back of a stirring spoon without running off. (“Nappe” is the French culinary term for this consistency of sauce.) Taste creamed corn and adjust seasoning, if necessary. Garnish with fresh herbs and serve warm.