Tale #39 Creamed Corn

Once again, this going to result in a lot of retching sounds from the Brits. Although, they put corn in their tunafish which is really weird so on second thought, maybe they won’t think this is repulsive..

Creamed corn is something I never actually ate growing up but having gone to school (college, university, whatever you call it) in the lovely southern state of Georgia, creamed corn is something that became much more of a common guest on my dinner plate. As Thanksgiving season is upon us and draws to mind warm thoughts of buttery, salty, fatty goodness in all that we consume on that delightful holiday, I couldn’t help but think creamed corn is something that should feature in one’s Thanksgiving meal. In the lead up to Thanksgiving, it’s always good to think how you can add more dishes to your menu that technically count as vegetable dishes but are actually really just ridiculously unhealthy delicious heart-attack inducing junk.

Now having said that, I love it. Creamed corn is also one of those recipes that anybody, even if they suck at cooking, can muster up without completely screwing up. Note there are several ways to make creamed corn; some recipes involve baking)

Ingredients

Serving size: 2-4

  • 8 ears corn, husked
  • 2 tablespoons sugar
  • 1 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 1/2 cup cold water
  • 2 tablespoons bacon grease
  • 1 tablespoons butter
  • 1 jalapeno chile, diced (optional)

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Directions
In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

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Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.

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In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.

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Add the butter right before serving. Gorge.

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Recipe courtesy of Food Network

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