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Full of summer flavors, this recipe from Eating Well has made-from-scratch creamed corn, delicious pan-seared halibut and juicy tomatoes – a five-star dinner that is so easy to make! If you’re not familiar with them, you can learn more here.
For this recipe, I used my Kernel Cutter,Garlic Peeler & Slicer Set, and Quick Slice:
The Kernel Cutter’s curved and serrated stainless blade quickly removes kernels from cobs, and the plastic husker blade slices through corn silks and husks. The large ergonomic handle provides a comfortable grip and easy maneuverability.
If you avoid cooking with fresh garlic because you don’t like garlic-scented hands, the Garlic Peeler & Slicer Set lets you peel and slice garlic instantly, without touching raw garlic. All you have to do is pop a few cloves into the peeler and roll it over a hard surface. Voila, the peels come off like magic! Put the peeled cloves into the slicer and twist to create perfectly even, thin slices of garlic.
Garlic Peeler
- 5″.
- White flexible silicone tube.
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Garlic Slicer
- 2¼” x 3½”.
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- Dishwasher-safe.
Cut Ingredients Without Squishing
The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.
Get your Kernel Cutter,Garlic Peeler & Slicer Set, and Quick Slice today. You’ll be glad you did.
Let’s jump right in!
Ingredients
For the Corn
- 4 ears corn, husked
- 1 ½ cups whole milk
- 2 cloves garlic
- 1 sprig fresh thyme
- 1 tablespoon butter
- ¼ cup chopped shallot
- 2 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon ground pepper
For the Tomatoes
- 3 cups tomatoes, sliced
- 1 clove garlic
- 3 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
For the Halibut
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 ¼ pounds halibut, cut into 4 portions
Instructions
Remove the husks from the corn and cut kernels from cobs using the Kernel Cutter and set aside. Break the cobs in half and place in a large saucepan.
Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a glass measuring cup or small bowl; discard the solids.
Meanwhile, slice the tomatoes with the Quick Slice the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tablespoon oil and 1/4 teaspoon salt. Set aside.
Finely Chop shallots. Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3 minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust heat to maintain a simmer, cover and cook until thickened, about 5 minutes. Stir in Parmesan and 1/4 teaspoon each salt and pepper. Cover and set aside.
Sprinkle halibut with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5 to 7 minutes total. Serve the halibut with the reserved creamed corn and tomatoes.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Pan-Seared Halibut with Creamed Corn & Tomatoes – Eating Well (Video)
Equipment
Ingredients
For the Corn
- 4 ears corn husked
- 1.5 cups whole milk
- 2 cloves garlic
- 1 sprig thyme
- 1 tbsp butter
- ¼ cup shallot finely chopped
- 2 tbsp all-purpose flour
- 2 tbsp Parmesan cheese
- ¼ tsp Freshly Ground Black Pepper
For the Tomatoes
- 3 cups tomatoes sliced
- 1 clove garlic sliced
- 3 tbsp basil freshly sliced
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the Halibut
- ¼ tsp salt
- ¼ tsp Freshly Ground Black Pepper
- 1 tbsp extra virgin olive oil
- 1 ¼ lb halibut cut into 4 portions
Instructions
- Remove the husks from the corn and cut kernels from cobs using the Kernel Cutter and set aside. Break the cobs in half and place in a large saucepan.
- Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover, and let steep for 10 minutes. Strain into a glass measuring cup or small bowl; discard the solids.
- Meanwhile, slice the tomatoes with the Quick Slice the remaining garlic clove into a medium bowl. Stir in tomatoes,basil, 1 tablespoon oil and 1/4 teaspoon salt. Set aside.
- Melt butter in the pan over medium heat. Finely chop shallots. Add shallots and cook, stirring occasionally, until soft, about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust heat to maintain a simmer, cover and cook until thickened,about 5 minutes. Stir in Parmesan and 1/4 teaspoon each salt and pepper. Cover and set aside.
- Sprinkle halibut with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5 to 7 minutes total.
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