| cream corn....actually, there is the traditional corn dish which starts
with fresh corn on the cob. Strip off the corn kernels into a bowl, and you
get alot of the white liquid that fills the kernels as well as kernels
themselves. In my grandmother's day, in the Pennsylvania Dutch family farm,
this was basic "cream corn". On really fancy days, they added a dollup of
real extra heavy cream, cooked the mixture till heated through and served it.
The cream-style corn most of us are used to requires you to make a basic
light white sauce, sweetened to taste, and stir the corn into it. The light
white sauce is made:
Stir 3 tablespoons flour into 3 tablespoons butter, melted in a small
pan over low flame...do NOT rush the butter, you don't want it to be browned.
Gradually stir in 2 cups half-and-half, stirring constantly, and cook over
low flame (low to medium-low heat on electric stove) until well-thickened.
Stir in 2 cups fresh corn kernels, stripped from the corn
cob, including any liquid from the corn. Stir and cook to desired
consistency...provided it happens fast -- you don't want to over cook your
corn. In my opinion, if it is hot, it is cooked. If fresh corn is not
available, you will have to use frozen, rinsed to defrost, drained corn
kernels.
Remove from heat, season to taste with salt, fresh cracked pepper, and a
sprinkle of sugar if you like.
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| We used corn on the cob when we cooked too much or cooked too much on
purpose.
My Mother (and me too) stripped the corn off the cob, put it in a sauce
pan with enough milk to cover, added butter and salt and pepper. We
just let it cook and it eventually cooked down and thickened some what.
Some times we put Lawry's Salt in it. It's delicious.
Mary Lou
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| My Mom always scraped the cob with the knife after cutting the kernels off.
That scraped all the cornstarch into the bowl with the corn, and helped
thicken it. She then added some milk (sorry, she never measured), seasoned
it to taste with salt and white pepper, and cooked it just a little while
(I'm not sure how long, but it was pretty quick). Once it boiled, she
s-l-o-w-l-y poured in a small amount of cold milk with a spoonful of
cornstarch dissolved in it, stirring till the corn was the right thick
consistency. Her creamed corn was *wonderful*!
Steve
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