Why have I never made creamed corn before?
It was easy and the perfect partner to sausages and grapes. All I did was slice the corn off the cob and coax out the corn milk. I melted some butter in a saucepan and added the corn and a little water. Cooked about ten minutes. Blended until fairly smooth in the food processor, then finished with a little sour cream (I would have used Greek yogurt if we’d had any on hand).
Iris wasn’t as impressed. “Can you make polenta again sometime?” she asked.
Come to think of it, I’m not sure if this is actually what is meant by “creamed corn,” but it was great, whatever it was.
Aha! You remind me of something I have to work on. I’ll post my notes on creaming corn shortly.
This sounds a bit more like a corn soup? I don’t think creamed corn is blended.
Maybe a corn puree. It’s too thick to call it a soup, more the consistency of thick polenta.
Hi! I’m at the Apple store in Chicago. Looking forward to corn when I get home. Love, me
Ooooh – the Chicago Apple store is so cool. Especially the glass staircase going up the middle.