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American, Southern
Summertime Creamed Corn

Photo by: Joseph De Leo
Comments: 1
 

Recipe

There’s no point in making creamed corn unless you use fresh corn—frozen kernels are just not worth the effort. Standard creamed-corn recipes simply use cream or half-and-half, but mine uses a luxurious Bechamel Sauce that enhances the corn’s fresh-picked sweetness without overwhelming any of its natural good taste. Fried chicken is our staff ’s favorite main dish, but when I make it I always struggle to decide whether to serve it with creamed corn or Creamed Spinach. Each side has its champions.

Yield: Serves 4 to 6

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons grated onion
  • 2 small cloves garlic, minced
  • 3 cups fresh corn kernels (6 to 8 ears; see Notes)
  • 2 cups Béchamel Sauce
  • 2 bay leaves
  • Pinch of cayenne pepper
  • A few gratings of nutmeg
  • Pinch of dried thyme leaves
  • Coarse (kosher) salt and freshly ground black pepper, to taste
  • Fresh lemon juice, to taste

Directions

1. Heat the oil in a small, heavy saucepan over low heat. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 5 minutes.

2. Add the corn, béchamel, bay leaves, cayenne, nutmeg, thyme, salt, and pepper. Cook, uncovered, stirring occasionally, until everything is nice and creamy, about 30 minutes.

3. Remove the pan from the heat and discard the bay leaves. Add a squeeze or two of lemon juice, then taste and adjust the seasoning before serving.

Notes

Double-Cutting Corn:

With this technique, corn kernels are removed from the cob in two steps. Holding an ear of corn upright, use a sharp knife to slice down the ear, cutting the kernels in half. Do this around the entire ear. Then slice down the ear a second time, being careful not to cut into the cob, to remove the rest of the kernels and to scrape the milk from the cob. Each ear of corn will yield 1/3 to ½ cup of kernels.


© 2000 David Waltuck and Melicia Phillips
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Nutritional information does not include B├ęchamel Sauce recipe. For nutritional information on B├ęchamel Sauce recipe, please follow the link above.

Nutritional information is based on 1/8 teaspoon added salt per serving.

86kcal (4%)
5mg (1%)
6mg (9%)
7mcg RAE (0%)
208mg
28mg
2g
5g
2g
14g
0mg (0%)
302mg (13%)
1g (3%)
3g (5%)
0mg (2%)
 

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  • clay585ru

    02.21.14 Flag comment

    I'd have to have a pretty sharp palate to tell the difference between fresh-from-the-field corn and the really good corn that is flash-frozen at the time of harvest these days.

    I think the convenience of good frozen corn, either on the cob or a bag of kernels, is a fine substitute for fresh corn. The main drawback with frozen cot is a loss of "milk," which can be compensated by using a little cornstarch and water, or milk cream, or even a roux of flour and butter.

    Any of these substitutes will give you a nice thick syrup or thickened liquid that will work fine with frozen corn. With modern technology, frozen food doesn't have to be considered "low class" stuff like from the 50s. Unless your taste buds are made of gold, there won't be a noticeable difference in the final product.

 

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