Creamed corn is one of those old school
foods that totally brings me back to my childhood. I had never cooked
or eaten homemade creamed corn until now and my goodness it was so
good. It tastes so much sweeter and fresher than the canned version.
If corn isn’t in season when
preparing this, adding sugar will help sweeten up the dish but it
shouldn’t be necessary during corn’s peak. Use your instincts and
taste buds. If you think the corn needs it, add it.
This is the
perfect simple summer side dish for any main course. I especially
love it with grilled barbeque chicken because it was another
childhood favorite. This will definitely be gracing our table over
and over this summer.
Creamed Corn
recipe from Taste and Tell
recipe from Taste and Tell
8 ears fresh corn
6 tablespoons unsalted butter
1 cup plus 2 tablespoons half-and-half, whole milk, skim milk, or heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper or white pepper, to taste
1 teaspoon sugar (optional)
6 tablespoons unsalted butter
1 cup plus 2 tablespoons half-and-half, whole milk, skim milk, or heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper or white pepper, to taste
1 teaspoon sugar (optional)
1. Cut kernels from the cob and scrape
the cobs with the edge of a spoon to extract as much juice and
material as possible. You should have 5 1/4 cups of corn.
2. Melt the butter over medium-high
heat in a 12-inch skillet until frothy. Add corn and stir constantly
for 1 minute.
3. Pour in half-and-half. Add salt and
pepper. Reduce heat to low and simmer, stirring vigilantly until the
liquid has thickened to a dense, yellowish sauce, about 12 minutes.
Turn off the heat, cover, and let steam for 2 minutes. Serve
immediately, and be sure to pool some sauce around each serving.
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