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Creamed Corn

Posted by & filed under Vegetables.

Creamed CornFor the best texture and flavor, I like a combination of grated corn, whole kernels (cut away from the cobs with a knife), and corn milk (scraped from all the ears with the back of a knife).

For techniques on how to prepare corn the creamed corn, please click here

Ingredients:

  • 5 medium ears fresh corn, husks and silk removed
  • 2 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon minced fresh thyme leaves
  • Pinch cayenne pepper
  • Salt and ground black pepper

Directions:

Cut the kernels from 3 ears of corn and transfer them to a medium bowl.  Firmly crape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl.  Grate the remaining 2 ears of corn on the coarse side of a box grater set in the bowl with the cut kernels.  Firmly scrape these cobs with the back of a butter knife to collect the pulp and milk in the same bowl.

Melt the butter in a medium saucepan over medium-high heat.  when the foaming subsides, add the shallot and cook until softened but not browned, 1 to 2 minutes.  Add the garlic and cook until aromatic, about 30 seconds.  Stir in the corn kernels and pulp as well as the cream, thyme, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes.  remove the pan from the heat, adjust the seasonings with salt and pepper to taste, and serve immediately.

VARIATION

Creamed Corn with Bacon and Blue Cheese

Use your favorite kind of blue cheese for this variation.  Gorgonzola works as well.  Because of the saltiness of the bacon and blue cheese, adding salt may not be necessary.

Ingredients:

  • 5 medium ears fresh corn, husks and silk removed
  • 4 ounces (about 4 slices) bacon, cut into 1/2-inch pieces
  • 1 medium shallot, minced
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon minced fresh thyme leaves
  • Pinch cayenne pepper
  • 2 ounces blue cheese, crumbled (about 1/2 cup)
  • Salt and ground black pepper

Directions:

Cut the kernels from 3 ears of corn and transfer them to a medium bowl.  Firmly scrape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl.  Grate the remaining 2 ears of corn on the coarse side of a box grater set in the bowl with the cut kernels.  Firmly scrape these cobs with the back of a butter knife to collect the pulp and milk in the same bowl.

Cook the bacon in a large nonstick skillet over medium-high heat until crisp and browned, about 5 minutes.  Transfer the bacon to a paper towel-lined plate to drain.

Remove and discard all but 2 tablespoons of the bacon drippings from the pan.  Add the shallot and cook until softened but not browned, 1 to 2 minutes.  Add the garlic and cook until aromatic,about 30 seconds.  Stir in the corn kernels and pulp, as well as the cream, thyme, and cayenne.  Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes.  Remove the pan from the heat and stir in the cheese.  Adjust the seasonings with salt and pepper to taste and serve immediately.

 

 

 

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