Fresh Corn with Wild Rice

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Cooked Wild Rice (cooked In The Below 4 Cups Chicken Broth)
• 4 cups Chicken Broth
• 3 cups (to 4 Cups) Fresh Corn Kernels (scraped Off The Cob)
• 1 cup Heavy Cream
• 6 Tablespoons Butter
• 2 whole Eggs, Beaten
• 1 teaspoon (to 2 Teaspoons) Kosher Salt (or Table Salt To Taste)
• Cayenne Pepper To Taste
• 1/2 cup (to 1 Cup) Milk, For Thinning

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 4 cups chicken broth to a simmer in a saucepan, add raw wild rice, cover and cook over low heat about 40 minutes until tender and the liquid is absorbed, then set the 2 cups cooked rice aside.

2. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the corn kernels, 3 cups (up to 4 cups if you like) and cook 8 minutes, stirring, until tender.

3. Add the 2 cups cooked wild rice to the corn and cook 3 minutes, stirring, to warm through.

4. Pour in the heavy cream and simmer gently 8 minutes. Season with 1 teaspoon kosher salt (up to 2 teaspoons) and cayenne pepper to taste.

5. Whisk the beaten eggs in a bowl with a ladle of the hot mixture, then stir the eggs back into the pan. Cook gently, stirring, until thickened, reaching 160°F (71°C).

6. Thin the dish with milk, 1/2 cup up to 1 cup, until it reaches your preferred consistency, warming gently without boiling.

7. Remove from heat, stir in the remaining 3 tablespoons butter until melted, and adjust salt and cayenne before serving.