Monday, August 13, 2018

The Best Creamed Corn Ever

During the summer months, I am OBSESSED with all the Jersey Fresh produce I can get my hands on. There is just nothing like it. So, basically every Saturday, I take a little drive to my favorite farm stand and I load up with tons of produce, whatever I happen to be in the mood for. Sometimes it'll be summer squash, sometimes it'll be eggplant, often peaches and melons. But EVERY time, no matter what, it will always be about the tomatoes and of course CORN.
 If you've never had fresh Jersey corn, then you are simply not living your best life. So this week, I decided to look into finding the perfect creamed corn recipe. At first, I thought of making a big casserole sort of a dish, maybe with lots of gooey cheese and crumbled bacon. But then I thought, ok, wait, we're getting WAY off track here... The only thing that really matters is the fresh corn.. so lets keep things simple and just make that the star.
 So here we are! This recipe is a slightly tweaked version of The Neely's creamed corn recipe, but it has a slightly different technique and doesn't include any bacon fat.
 If you want a fresh delicious creamed corn recipe, THIS is absolutely the one that you want!!

8 ears fresh corn
4 tbs butter
2 tbs flour
1 tbs sugar
S&P to taste
1 cup heavy cream
1/4 cup milk

Using a very sharp knife, cut the kernels of corn from the cobs. Once the corn is removed, using the back of the knife, scrape the cobs to get all of the sweet creamy goodness that is still inside. Add all to a large saute pan with the melted butter. Saute for about 10 minutes, stirring frequently, making sure not to brown it too much on the bottom. Sprinkle with flour, sugar, salt, and pepper. Continue to stir and saute. Add heavy cream and milk. Stir again and simmer until the cream thickens, about 10 minutes.

If it gets too thick, just ass a little more milk.
If your corn is sweet and fresh, you can omit the sugar altogether.
If corn is not in season, say maybe if you'd like to make this for Thanksgiving, just use a bag of frozen corn! I wouldn't canned corn because it would probably get too mushy.

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