Thought I hated creamed corn... Turns out I hated canned creamed corn.
- Hank Hanover Sep 16, 2011 07:21 PM
The only creamed corn I had ever had was that drek that my mother served out of a Del Monte can.
Recently I saw a recipe for it and it sounded pretty good. I mean how bad could it be?...... fresh corn and cream and a little butter.
Anyway I made some and it was very good and I will be serving it up again soon.
Does anyone have any creamed corn recipes, they would like to share?
I was thinking about a couple of improvements. I was going to saute the corn in bacon grease and add the crispies back in at the end.
I was also thinking that a tiny bit of hot sauce or cayenne added at the end very sparingly until you could just feel at the back of your throat would be good.
I have seen some recipes that use garlic but darling wife doesn't seem to think it was a good idea.
Remove blanched corn from the cob, scraping the cob to get the milk, saute a little onion or shallot and a smashed clove of garlic in bacon fat, add the corn, heavy cream, some fresh thyme and let it simmer until thickened, add a good knob of butter, adjust seasoning. To further cream the corn, put a portion of it in a blender or food processor, and take caution, hot liquids here, puree and add back into corn. A splash of hot sauce of choice or cayenne is fine. Throw in some minced chives or chopped scallions right before serving. You can reduce the heavy cream first, then add it to the blanched corn, or use just a few teaspoons of flour to thicken it. skaboy's grilled corn would make creamed corn special.
A bit of diced sweet red pepper sauteed with the onion adds color, fresh basil is nice, a little shot of bourbon adds a headiness, a squeeze of lemon at the end of cooking brightens the corn flavor. Garnish with crispy bacon.
I did some earlier this summer using your basic formula with only a couple differences. I didn't blanche the corn before removing from the cob and used onions, but no shallots. I also didn't add garlic and I skipped the bacon fat and used only butter instead. Once onions and corn were softened, I put the cream and thyme in and seasoned with salt and pepper. I let it reduce until thickened and served. The addition of fresh thyme is what made this batch particularly good.
I love this recipe! Not so forgiving on the hips though! You can make it as spicy as you want depending on how much pickled jalapeno you add:
Mexican Creamed Corn:
4 ears of corn
¼ cup butter
1 small onion, finely chopped
2/3 cup drained pickled jalapeno chile slices
2/3 cup cream cheese
1/3 cup freshly grated Parmesan cheese, plus shavings to garnish
salt and ground black pepper
1. Strip off the husks from the corn and pull of the silks. Place the ears in a bowl of water and use a vegetable brush to remove any remaining silks. Stand each ear in turn on a board and slice off the kernels, cutting as close to the cob as possible.
2. Melt the butter in a saucepan, add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until the onion has softened and is translucent.
3. Add the corn kernels and cook for 4-5 minutes, until they are just tender. Chop the jalapenos finely and stir them into the corn mixture.
4. Stir in the cream cheese and the grated Parmesan. Cook over low heat until both cheeses have melted and the corn kernels are coated in the mixture. Season to taste, transfer into a heated dish and serve, topped with the shredded Parmesan.
If corn is not in season, I substitute frozen corn kernels.
You don't really have to blanch the ears first, it's one of those personal preference things. I mentioned shallots because IIRC, the OP created a thread about using them. I thought I'd give him an idea.
And beyond creamed corn, I love succotash, same technique, and I use frozen defrosted baby limas.
Tip: I cut the kernels off by upturning a small cereal bowl into a large bowl and use the cereal bowl as the base to rest the cob on while cutting. The kernels drop into the larger bowl, less mess. When I was 12, I remember my mom, 81/2 months pregnant, cutting corn to freeze, slipping on a few escapee kernels and falling; she had my little brother that night.
Yes, I don't blanch the corn because I like fresh crunch of the raw corn thrown in to saute. Shallots would be just as delicious as onion. I just happened to have some lovely, young and tiny white onions from the farmers market that were particularly delicate and sweet.
I like your succotash idea and I love frozen baby limas. I think the next time I make creamed corn I'll add the limas too.
After much trial and error, I learned of the method of cutting the corn off the cob in a large, deep-sided bowl, but I never thought of using a smaller bowl as a stand. I bet I'd have less knife-to-bowl contact that way.
That's a great story about the birth of your brother. I'd make him creamed corn for his birthday every single year!
I got a can of creamed corn recently from my local food pantry, thanks a lot, and I found a recipe here from poster Antilope for a copycat Mexican sweet corn pudding, made with masa and cornmeal. It can be made in the MW, which at the time was perfect, as we were having a hot spell. It was very tasty, but I'm sure would have been better with freshly made creamed corn.
I've also used the canned stuff as a base for corn chowder, not horrible, but again it's a matter of wanting to disguise it, rather than truly enjoying it.
My Grandmother had a scheme for preserving sweet corn which might interest you. After cutting the kernels off and scraping the cob, (this is important), she simply simmered it in half&half. As I recall she always added ground white pepper and sometimes minced red bell pepper, (more for appearance than taste I suspect). Frozen in plastic ziplock bags with zero air inside corn keeps wonderfully. Szechuan pepper might be an interesting addition, I'll have to try that.
BTW this is my first post, I've learned a lot perusing the discussions and recipes on this site - big thanks to all who have contributed!
Have you ever made corn cream? I had a recipe for Enchiladas Suiza with a sauce of heavy cream and chicken stock. To "lighten" it a little and add more flavor, I processed the kernels of ears of corn and then pressed the mixture through a sieve. The "cream" that came through the sieve was the essence of corn flavor and it enriched and thickened the sauce too, reducing the amount of heavy cream needed.