In Season – Creamed Corn

I remember eating something called “Creamed Corn” as a kid. I am not entirely convinced that there was a) cream or b) corn present in those cans. However, fear not… this recipe (if you can call it that) is so simple and so good and it actually contains what its name implies.

Corn on the Cob

Creamed Corn
makes enough to serve 6 adults

  • 8 cobs of corn, shucked and washed
  • a knob of butter (I estimate about a tablespoon, maybe a bit more)
  • 1/2 c. creme fraiche
  • salt and pepper to taste

1) Use one of your larger knives to cut the tips off of the cobs. Stand the cob on this flat end and run the blade of your knife down the cob (always, for the love of god, blade away from you), cutting the kernels away from the cob.

2) After you have removed all of the kernels, run the flat edge of the knife against the cob to extract all of the lovely milk.

3) Find a large saucepan and heat up the butter on medium-high heat. Add the corn and the milk and saute for about ten minutes, stirring frequently. You want the corn to be heated through, but definitely not starting to brown.

4) When you are satisfied that your corn is cooked, add the creme fraiche in spoonfuls, stirring well before adding the next.You may decide that you don’t want to use the entire 1/2 cup of creme fraiche, or you may decide that more is better. Your call…

5) Season with salt and pepper and serve hot.

Creamed CornYou could add all sorts of herbs to this, but I do believe this is one instance where the old mantra “less is more” truly applies.


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