Google Analytics

Thursday, July 8, 2010

Creamed Corn

Ah! Creamed Corn!  Terrible out of a can, ok if you buy it frozen, but simply AMAZING when made homemade.  This was my first time making it, but it was very easy.  And I actually made it to re-use leftovers.

Homemade Creamed Corn
3 ears of corn, husks and silk removed
1/8 cup chopped onion
1 clove garlic
1 tbsp. lemon zest
1 tbsp. black pepper
2 tsp. olive oil
1 cup sour cream
1 tsp. nutmeg
1 tsp. sea salt
1 tsp. sugar
1 cup water
2 tbsp. butter

Carefully slice corn kernels from the cob and then use a spoon to remove any pulp that may be remaining.  In a large pan, saute the onions, garlic,  1 tbsp. butter, the olive oil, the lemon zest, and black pepper, until onions and garlic start to look translucent. Add corn kernels.  Stir a few times to mix seasoning, then add the water and sugar.  Cook for about 5 minutes over medium heat.  Add the sour cream and nutmeg, stirring briskly, and cook until sour cream dissolves into a sauce.  Serve immediately by the bowlful.

No comments:

Post a Comment