Creamed Corn, the right way. |
Written by Calliope Pappadakis | |||||||||||||||||||||||||||||||||||||
Tuesday, 01 July 2008 10:56 | |||||||||||||||||||||||||||||||||||||
...and the light(er) way. I revised a creamed corn recipe from recipeland and we had it for dinner with grilled halibut and chilean sea bass. It was delicious. The local homegrown beefsteak tomatoes topped it off as a perfect summer meal.
DirectionsCut kernels off ears of corn, with a sharp knife, pointing the ears of corn down and away from you as you slice off the rows of kernels into a deep bowl or dish to catch the flying kernels and juice. Set aside. In one sautee skillet, melt 1 tsp of butter and sautee ham, onions, and peppers until onions are translucent. (my addition) In a second sautee skillet, melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels, ham, onions and peppers. Cook on med-low to med until milk has reduced and your house smells like a summer, country kitchen. Season with salt and pepper. I spooned it over the grilled fish and served it with slices of summer tomatoes. YUM!
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin. Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.
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