Heavenly Creamed Corn
Urgent! I must get this recipe to you before corn season's over–– this creamed corn recipe is fabulously delicious and soooo easy.
My husband, Leroy, often tells me, "You've introduced me to so many foods I'd never eaten– artichokes, asparagus, broccoli, brussel sprouts, parsley, bean sprouts, snow peas, eggplant, dates, avocados . . ." That's all fine and good, but I have him to thank for this recipe.
Corn was plentiful on his family's 65-acre farm in Oklahoma, and creamed corn was a staple. The fresher the corn, the better. According to Leroy, here's how to tell if the corn is fresh– pull back the husks a little, and pierce a kernel with your thumbnail. If it's fresh, thin skin will pop– tough skin dents.
The secret is in how the corn is removed from the cob. Since this is a one-woman photo show around here, I couldn't photograph 'how' in the picture– so let me explain. Take a small serrated knife and cut off just the top of the kernels. Then use that nice serrated edge and drag it down the cob scooping out the pulp as you go. Above, to the right, are the tops of the kernels and to the left is the pulp. Get the idea?
Place the corn in a heavy-bottomed sauce pan, with a few tablespoons of water (two or three). Turn the burner to medium, or a little below (if you're the patient type). As the corn begins to bubble, it might need a little more water. The low heat is to keep the corn from burning. Using as little water as possible keeps the flavor rich. By the time that all the corn is heated through it's pretty much done. Suit yourself in the doneness department. You know how some people boil corn on the cob for only 1 or 2 minutes? I'm one of those. Add salt and fresh ground white pepper.
6-8 ears of sweet white corn
Water by the tablespoon
Salt and fresh ground white pepper
Cut off the corn kernel tips by running a serrated knife down the length of the cob, and all around. Scoop out the pulp by dragging the serrated edge down the cob. Place corn in a heavy bottomed pan, and add 2 or 3 tablespoons of water to start. Cook at medium or medium low heat. When it starts bubbling, stir and check the bottom of the pan for browning (which you don't want). Add a little more water. When all the corn is bubbling and heated through, add salt and fresh ground white pepper. Serves 4.
I marvel when I see creamed corn recipes that call for butter, cream, flour, and even sugar. The corn provides all the goodness in the recipe– pure and simple.
When I was a kid, we had creamed corn often, but it came in a tin can. There's no comparison, and if you're lucky enough to have left overs, it's fab for breakfast.
Thanks to Leroy and his mom, Livator Parker, for the recipe!