My darling boyfriend is a good cook, if you like everything in the same pan, evenly distributed. This is his recipe for most excellent creamed corn- quick, delicious, and homogenized. Quantities are… iffy, so this is approximations.
Ingredients shall be followed by the appropriate directions. Feel free to pick it up wherever you like.
He made it stovetop in a cast-iron skillet. A pot would work too. The key is to stir to keep the cream from scorching. Warm the pan and put in a spoonful of butter. When the butter has just melted, add the corn (as prepared below.)
Corn- Fresh is best. We used corn picked from our garden. Make as much as you like, but figure at least 1 cob per person. Leftovers, when mixed with flour, breadcrumbs, and an egg, are delicious fritters, so don’t be afraid to make a little extra.
Take a sharp knife, and slice down the side of the cob, tip to end removing the corn nibs. Don’t worry if you don’t get very close to the cob. Once you have cut away the kernels, take the blade, hold it at an angle to the cob, and scrape all the pulpy, corny, delicious kernel ends off the cob. This is flavor. (Best done over a bowl to catch the juices.) Repeat until your cobs are dry and spent, and your bowl is full of creamy golden goodness.
Put corn in pan. The adventurous may add onions or shallots; we added a little garlic powder and black pepper, so as not to overpower the corn flavor. Let it cook a little. The longer it cooks, the toastier the flavor and tougher the kernels. (If you wanted, you could put this in a blender and toughness wouldn’t matter, but I like the texture of the kernels.) We didn’t want it too toasty, so we merely sweated the corn and flavorings a little.
Cream- Heavy cream, people. Not milk, not half n’ half. Heavy, full-fat whipping cream. How much depends on the amount of corn and the juiciness of said corn. On low heat, while stirring, pour in the cream a bit at a time. We do not want corn drowned in cream, we want cream accentuating corn. So, a spoonful of mixture should “plop” back into the pan, like whipped cream sliding off a spoon. Not like corn tumbling out of a spoon, or water pouring out of a spout. Best judgement applies here. If you add a little extra cream, that’s ok.
Let the corn cook on low heat, simmering. Stir it to keep the cream from scorching. It will thicken; if you want it looser, add some more cream. The corn juice will also help thicken and flavor the cream (thus why we scrape the cobs thoroughly). Taste it, and add salt to taste. When the corn is hot and cooked, and the cream is flavorful, turn off the heat.It doesn’t take long, 10 minutes at most.
Its simple, but only as good as the ingredients. Fresh fresh fresh corn and good cream makes and breaks it. Its an excellent side dish, and could easily be turned to soup (though the cream would need cutting with lesser dairy, unless you want to drop dead of corn coronary.) It tends to the runny, especially when hot, so keep that in mind if you can’t have your food touching. enjoy, and let me know what you think of it 🙂