Creamed Corn
Cream-style corn is an old-fashioned midwestern American dish that deserves to be rediscovered. Given a bad name by mushy canned versions, this dish is amazingly simple to make yourself. And the use of fresh corn, not frozen, yields a delicious side dish for summertime meals.
4 to 6 servings
- Corn on the cob -- 5 to 6 ears
- Butter or vegetable oil -- 2 to 3 tablespoons
- Onion, minced -- 1
- Cream, half-and-half or sour cream -- 1/3 cup
- Salt and pepper -- to taste
Method
- Cut the corn kernels from each cob using a sharp knife. Then run the knife blade down each cob to squeeze out the milk.
- Heat the butter or oil over medium-heat in a large saucepan. Add the onions and sauté until translucent. Add the corn and heat through, stirring frequently, for 3 to 5 minutes.
- Stir in the cream, half-and half or sour cream. Reduce heat to low and season with salt and pepper. Simmer 3 to 4 minutes more and serve.
Variations
- Corn Maque Choux (Cajun-Creole): Sauté a minced red or green bell pepper, 2 to 3 cloves of minced garlic and 1 teaspoon of paprika along with the onion. Chopped tomatoes are sometimes added; use 1 cup in the recipe above. A pinch of cayenne or a couple drops of hot sauce can be added for a little heat.
- Fresh or dried basil, thyme or oregano may be added along with the corn for added flavor. Add 2 teaspoons chili powder to the sautéing onions for a Southwestern touch.
