Friday, January 14, 2011

Creamed Corn

I could just eat this for dinner. But I love me some corn!
I'm corny like that!

12 ears fresh corn or 6 cups frozen corn kernels (no thawing needed)
6 T. butter
3 cups cream (or more)
1/2 t. salt
1/4 t. ground pepper
4 t. sugar
1 T. cornstarch, if desired
Chopped fresh parsley (optional for garnishing)

If using fresh corn, shuck it and scrape kernels into a bowl to save the liquid;

Put butter in large, deep skillet over medium heat;

When the butter foams, add the corn; cook & stir 1-2 minutes;

Add the cream, salt & pepper;

Bring to gentle simmer.

Reduce the heat to medium-low;

Simmer 15-20 minutes or until the corn is tender and the sauce has thickened slightly;

Stir occasionally;

Stir in sugar, and continue to cook until the mixture is thick, another few minutes;
adding a little more cream if necessary;

If you like it thicker, combine the cornstartch with a tablespoon of cold water and stir it into the corn; the mixture will thicken almost immediately;

Taste and adjust the seasoning, garnish with parley and serve.

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