Sunday, October 28, 2012

Not from the Can, Creamed Corn

All my life I have loved cream corn. Open a can and worm it up. It's good. I have tried a few recipes, but this one is the best, so far. Fresh corn is about gone for this year, so frozen will do. This will make a great side dish this Thanksgiving.

5  large ears fresh corn
2  cups 1/2 and 1/2
3  tablespoons butter
1  cup onion, minced
1  teaspoons cornstarch
2  teaspoons fresh tyme, chopped
3/4  teaspoon salt
1/2 teaspoon white pepper, ground
pinch nutmeg

Cut corn from cob, into a bowl. Using dull side of a knife, scrape milk and pulp from cobs into same bowl. In a blinder, puree 1 cup corn and 1/2 and 1/2. ( if using frozen corn, use 4 to 5 cups of corn.) In ether a 10" or 12" Dutch oven, melt butter over 8 or 10 charcoals. Add onions and remaining corn, and salt, to oven; cook until onions begins to soften, approximately 7 minutes. Add pureed corn mixture to oven; bring to a simmer, ( may need 1 or 2 more charcoals ) Stirring occasionally, until tender, about 15 minutes. Add cornstarch, thyme, pepper,and nutmeg, to corn mixture; stir well. Simmer, stirring often until thickened, approximately 5 minutes. Check for seasoning. Add more salt if needed.

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