Wednesday, 13 August 2008

Creamed Corn

Here is one of those classic dishes that everyone has had - they think. Unless they have made it themselves, they think wrong. There is no resemblance between canned creamed corn and creamed corn freshly made. (Although I admit to being strangely fond of the canned stuff. Ooops.)

It's not hard or time-consuming to make, although it does dirty rather a lot of implements for a simple veggie dish. However, it keeps and reheats fairly well, so I make a big pot of it - enough for several meals. Or it would be, if it wasn't so darn good!

4 to 6 servings
30 minutes - 20 minutes prep time

Creamed Corn
6 to 8 cobs of fresh corn
1 cup water
2 tablespoons unsalted butter
1/3 to 1/2 cup cream
1 teaspoon cornstarch or arrowroot
1/2 teaspoon black peppercorns, crushed
1 teaspoon sea salt (half if regular salt)

2-3 tablespoons minced herbs, if desired

Husk the corn, and cut off the kernals into a good-sized pot. Scrape the cobs into a bowl, removing any pulp left attached to the cobs. Then, remove some of the corn from the pot into the bowl, until you have about 3/4 of the corn in the pot and 1/4 of it in the bowl.

Put the corn and pulp from the bowl into a blender with the cup of water, and purée thoroughly. Add it to the pot of corn, and bring it to a boil over medium heat. Cook for about 5 minutes, stirring frequently, until the corn is tender.

You can continue at this point, or the corn can be prepared ahead of time and reheated just before serving.

Add the butter, the cream with the cornstarch or arrowroot dissolved in it, and the salt and pepper. Reheat the corn, stirring constantly, until hot through and slightly thickened. Serve garnished with a sprinkling of chopped herbs such as basil, dill or chives, if desired.

Last year at this time I made Fish & Pasta with Greens in Saffron-Paprika Broth and Apricot, Cucumber & Feta Cheese Salad.

1 comment:

Kevin said...

That looks really good. I am going to have to try making that with some of the fresh local corn.