It's corn season...time to shuck and nibble! We love corn every which way, on the cob and off, roasted, grilled, boiled, microwaved...slathered in butter there is nothing better. But my very favorite way of enjoying fresh corn, is this recipe and truth be told, I don't make this very often because it is good, as in dang good, as in TOO good. One bite leads to another and another and I cannot leave it alone until it is gone. It's also full of calories, which is why it is so delish and why I make this only once or twice a year, but I promise the calories are worth it!!! This is one beautiful, creamy, rich, decadent dish and one you're going to want to make...at least twice a year!
Using a Bundt pan to cut the corn from the cob is the only way to do it - no corn flying around the kitchen, it all goes into the Bundt and the center hole in the Bundt holds the corn cob nicely!
This is the perfect side dish to any Fall meal...and it's definitely worthy of making the Thanksgiving Day Menu. Yes, I'm already talking about Thanksgiving!! It's just under 3 months away! The mister and I have been talking about going to the Macy's Day Parade in New York, it's on my "bucket list" and I've always wanted to go but here's the rub, we would have to spend Thanksgiving Day without our family and our annual feast! I really want to go to the parade but I don't know if I can give up our Thanksgiving day/week traditions!!! I love being in the kitchen all day - the aroma of the pies, the turkey roasting, the sound of football and the laughter of family and friends...can I give all that up for a parade, albeit the biggest and best one in the world?? I have a few weeks to decide...what would you do?!?!
This really is a dreamy dish...a little steaming bowl of creamed corn in front of a roaring fire does a heart good, well, not in a physical, healthy way, but if it doesn't stop your heart, it will warm it from the inside out all the way down to your toes and that's a really good feeling! Try this one, serve it to your family and friends, they'll all ask for the recipe - which is the highest compliment a cook can get!
Creamed Corn - Pots and Pins
6 ears fresh corn, husks and silks removed, corn removed from cob (You can substitute 5 cups of frozen corn for fresh corn if you must)
1 1/2 cups heavy cream
2 teaspoons sugar
2 tablespoons butter
2 tablespoons flour
pinch of white pepper
1/2 teaspoon salt or more to taste, if desired
1/2 cup shredded Mozzarella or Parmesan cheese or a mixture of both
Preheat oven to 350 degrees. In a medium-sized pan combine corn, cream, sugar, white pepper and salt. Bring almost to a boil, then reduce heat to low and simmer for 5 minutes, stirring occationally. Meanwhile, in a small skillet make a roux over medium-high heat by combining the butter and flour. Cook for two minutes, stirring constantly, it will be thick but keep stirring to cook the flour. Mix the roux into the corn mixture slowly, stirring until smooth and all lumps are gone. Remove from heat, stir in cheese, taste for seasonings and adjust as desired. Scoop mixture into oven-proof baking dish and bake for 25 to 30 minutes or until top of corn is bubbly and slightly browned. Serves 4 to 6.
Time for a little corn-y-ness...