ISO: ISO: Creamy corn (creames corn??) >>>

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evan

Well-known member
I and my boy friend celebrated a very late Valentines yesterday.

We went out to this restaurant called New Orleans and had a great dinner.

My BF was sweved creamed corn with his spare ribs and he loved it.

Of course now he want more of it, and I have no idea how to make it.

So please, does anyone have a great recipe for this?

I assume it's southern style (if there is such a thing as "style" here) since the restauant serves only southern/cajun food.

 
Here's the Joy of Cooking version >>

I've never made it. (A restaurant chain I worked at in college had a "secret" recipe of canned corn mixed with sweetened condensed milk. Yuck, but the customers loved it. It turned me off to creamed corn but this recipe sounds promising)

CREAMED CORN

Cut and scrape the kernels from:

5 ears sweet corn (about 2-1/2 cups)

Melt in a medium nonstick skillet:

1 Tbs. butter

Add and cook over low heat until softened, 3 to 4 minutes:

1/4 cup thinly sliced scallions or diced shallots

Add the corn along with:

1/2 cup half and half, heavy cream, or creme fraiche

Cook over low heat, stirring as little as possible, until thickened, about 2 minutes. Season with:

Salt and ground black pepper to taste
1 Tbs. chopped fresh tarragon, basil, or parsley, (optional)

 
Creamed corn goes waaaaaaay back- here is a method

I believe in almost every culture that used or uses corn you will find some sort of creamed corn recipe.

The method my Grandmother used and I still use is to cut fresh corn off the cob, making sure to scrape the cob after the kernels are off- I put it all (kernels and scrapings) in a pan with some butter and cook over med low heat until the starchy flavor is gone- about half-cooked kernels. Then I add cream or half & half- a few tbsp per cup of corn. I add pepper and salt if needed. Voila- creamed corn. Very similar results to the Joy of Cooking recipe.

 
HE LOVED IT!!!! smileys/smile.gif (more)

My boy friend was very excited when I posted my post Sunday morning about creamed corn. He wasn't convinced I'd get a responce in time for dinner.
But I did!!!

I mixed the two recipes (I used both paprika AND salt and pepper) and my boy friend loved it!!
Not to mention how impressed he is with this site wich can come up with a recipe in no time.

I told him, this is why I love you people so much. I can always count on you!!! smileys/smile.gif)))

 
Some more info...

Cathy, in reference to your method about scraping the cobs after the kernels have been cut...my grandmother referred to the scrapping of the cut cob as "creaming" the corn. It also enables you to avoid cutting into the tough part of the kernel, yet avoid wasting any of the corn. That's probably how it originated in the first place.

I've seen it referred to in older cookbooks this way too.

 
I freeze creamed corn every summer. In the south

it is sometimes referred to as stewed corn. It is much like what Cathy described. THE most important part is to get absolutely FRESH corn with juicy kernels. Pop a kernel--if there isn't any juice, it will just be dry and tasteless. I
have a corn scraper which, as you run the cob down the scraper, it splits the kernel and scrapes the cob at the same time. Another way is to take you knife and cut the top third of the kernel off straight down the cob. Then take the knife and scrape all the rest from the cob.
Add butter, and if it isn't juicy enough, some cream, or even water. Cook, stirring, about 5 minutes until it is done. This also inactivates the enzymes that convert the corn sugars to starch. I usually get about a quart of creamed corn from 12-18 ears of corn, depending on the kernel size. In the summer we like the very tiny almost immature corn.

 
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