RECIPE #339, DAY #522
ORIGINAL RECIPE: I referenced Local Flavors for taste, but this is not a real creamed corn, so I had to wing most of it*
TIMING: 15 minutes
DIFFICULTY: Somewhat easy
TOOLS: A deep, wide skillet and a whisk
COOK TYPE: Stovetop
HEALTH: Corn is good for you. Cream is not is too large amounts. This is not actually a large amount.
EXPERIENCE: I really love creamed corn. So much so, I can’t seem to be put on corn duty at Thanksgiving without creaming it, even though everyone else prefers theirs simply buttered and salted. (The better to go with the mashed potatoes, I suppose.) So this year, for that reason (plus I wanted to use frozen corn instead of on the cob), I made up a sort of creamed corn which is just lightly creamed.
It’s also not properly creamed at all, since real creamed corn is the result of the natural corn starches being milked from the cob and then involves some smashed corn. It’s pretty easy to do, but I had no access to fresh corn on the cob in November. So there you go.
- In a deep and wide skillet, heat 2 tablespoons unsalted butter over medium heat. Add 2 slivered shallots and 1 tablespoon julienned sage and saute until translucent.
- Add 10 ounces frozen sweet corn and cook until everything’s beginning to brown. Add 2 tablespoons all purpose flour and stir for 1 minute.
- Add 1/2 teaspoon salt, a pinch of pepper, and 1/2 cup cream and whisk until cream is thickened. Stir in 2 tablespoons chopped parsley and serve.
Serve whenever you want some creamy corn but can’t get fresh. This is really a fall dish, with the sage, to be served with just about anything.
*Recipe changed from the original.