Even though fall weather is settling in (And thank goodness for that! I’m more than tired of this way too hot summer we’ve had!) you can still find fabulous, fresh local produce. One of my favorite summer gems after tomatoes and cucumbers is corn. This grain is so versatile!
Fresh corn is fabulous, but after a few rounds of corn on the cob, or corn removed from the cob I like to shake things up a bit. Soups are always a good choice. Or you can make a multitude of salads utilizing fresh corn.
As a child I used to love creamed corn. I haven’t had it in years because I rarely eat things out of metal cans anymore and prefer frozen vegetables instead. I have never found a frozen version of the creamed variety. I keep looking, but I’ve never had any luck.
A while ago I saw a recipe for creamed corn in Washingtonian magazine. It wasn’t exactly what I was looking for, given it had shallots in it among other things I can’t remember at the moment, and I wanted something a little more pure…A little more old fashioned if you will. So I took their theory and went out on my own as I often do and the results were fabulous!
I ended up freezing most of what I made since I’m the only one that would eat creamed corn in the house. I plan on using some to make corn casserole at Thanksgiving. Whether you eat it now, or freeze it for later, you have a really fabulous, really basic creamed corn that will hit the spot!
What You’ll Need:
4 tablespoons of butter, divided
10 ears of corn, kernels removed
2+ cups of half and half, divided
Melt 2 tablespoons of butter in a large stock pot. Be careful not to brown the butter.
While butter is melting remove corn kernels from the cob. When all the kernels are loose place 1/2 of the kernels in the melted butter and saute for 5 minutes stirring often. You want the corn to become slightly tender, you don’t want it to brown.
While corn kernels are cooking take remaining kernels and process until relatively smooth in a food processor or blender:
Add corn mixture to the kernels in the pot, along with a cup of half and half and 1 tablespoon of butter. Cook over low heat, stirring often to prevent browning. Cook until the mixture thickens and the half and half is reduced.
Next repeat the previous step and cook again until it has thicken and reduced more. At this point you have a pretty fabulous creamed corn. If the corn still seems that it needs to be a bit more tender you can repeat the step of adding the half and half minus the butter as often as you like until it reaches the consistency you like, but two rounds should do it.
Let rest for 5 or 10 minutes and serve.
Notes: A lot of the recipes I came across called for sugar to be added. I don’t see that is necessary since corn is sweet in and of itself.