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Creamed Sweet Corn

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"When Grandad served you a vegetable, you knew it was in season because it came from the garden and not from the store. The thing I love best about this dish is the flavor of fresh kernels. You can't predict the flavor or water content of frozen corn, so it's not a good substitute. I've heard people say, 'Well it's in season somewhere," which may work with some ingredients; but not corn. I asked my grandmother how she made her creamed corn, and she told me to simmer the kernels in milk, then sprinkle the mixture with a little flour to make it thicker. I find that using heavy cream alone will give you the same consistency if you simmer it slowly, and it adds a richer, cleaner flavor. The jalapeños, or some other chiles (either sauce or flakes) really complement the sweet flavor. The salt is vital for spiking all the flavors. You can trim the kernels from the cob in two ways. The easiest method is to lay the cob flat on the cutting board, pointing away from you, and then slice off the kernels one side at a time, rotating the cob onto the flat side after the first slice so it won't slip and roll away from you. The best way, though, is to hold the cob at a 45-degree angle, with the tip touching the cutting board, and run your knife down the cob. This method allows you to slice off more of the kernel, and scrape off as much of the milky juice as possible — essential for the fullest flavor. Use the trimmed cobs to make a little fort around the cutting board to keep the other kernels from dancing away."

List of Ingredients

â—¦ 4 to 5 ears corn, shucked
â—¦ 2 cups heavy cream
â—¦ 1 red or green jalapeño pepper, stemmed (not seeded) and minced
â—¦ 4 scallions (white and green parts), minced
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 teaspoon salt
â—¦ Ground black pepper


Recipe

Cut the kernels off the cobs and place in a medium skillet. Add the cream, jalapeño, and scallions and cook over medium-low heat, stirring occasionally, until slightly thickened, 8 to 10 minutes.

Season with lemon juice and salt and pepper to taste.

Serves 4 to 6