Creme de la corn
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.
Comment by Karen
Aha! You remind me of something I have to work on. I’ll post my notes on creaming corn shortly.
Posted on August 13, 2006 at 12:18 pm
Comment by Neil
This sounds a bit more like a corn soup? I don’t think creamed corn is blended.
Posted on August 13, 2006 at 6:35 pm
Comment by mamster
Maybe a corn puree. It’s too thick to call it a soup, more the consistency of thick polenta.
Posted on August 14, 2006 at 6:18 am
Comment by Laurie
Hi! I’m at the Apple store in Chicago. Looking forward to corn when I get home. Love, me
Posted on August 14, 2006 at 10:46 am
Comment by Neil
Ooooh - the Chicago Apple store is so cool. Especially the glass staircase going up the middle.
Posted on August 15, 2006 at 3:46 pm