
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.
Ingredients
- 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)
Directions
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).
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!
Enjoy!
Enjoy!
Never had creamed corn but it looks and sounds amazing! Especially when made with fresh corn from a B.C. corn farm!
ReplyDelete