Tuesday, August 16, 2016

Old Fashioned Creamed Corn

I've had this recipe for creamed corn in my head for awhile - over 5 years in fact.  Every time I have enough fresh corn it crosses my mind to make this, but I somehow end up using the corn for something else instead. 

Last week Marc and I were in British Columbia visiting my Grandparents, and on the way back we stopped at a corn farm in Chilliwack.  We grabbed 2 "farmers dozen" bunches of corn, leaving me with more than enough to make this recipe, and every other corn recipe my heart desired. 

5 years is an incredibly long time, and in the process I managed to perfect the recipe in my head long before I ever made it.  This was one of those sweet recipes that turned out perfectly the very first time I made it. 

Recipe makes 8 cups or 4 x 500 ml mason jars.

- 8 cobs of corn
- 2 tbsp butter
- 1 small onion
- 2 bunch garden chives (optional)
- 3/4 cup water
- 1 cup of cream
- 1 tbsp sugar
- salt & pepper, to taste (optional)


Shuck corn and rinse free of any silk strands.  Using a sharp knife, remove the corn from the cob.  Using a spoon, remove any remaining pulp and add to corn.  Discard cob. 

Finley mince onion and chives, then saute in butter in a large pot over medium for 2-3 minutes until onions are translucent. 

Add corn and water to pot, cover and simmer for 10-15 minutes, or until corn is tender.  Add cream and sugar to pot and simmer for an additional 6-7 minutes to thicken cream.

Using an immersion blender, blend corn until 3/4 blended (you still want the corn to have some texture). 

Season with salt and pepper and serve!


1 comment:

  1. Never had creamed corn but it looks and sounds amazing! Especially when made with fresh corn from a B.C. corn farm!


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