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November 18, 2008

The creamed corn post you've been waiting for

CreamedCorn.jpg

 

I have to say when I went to look for art for this post in our archives, I didn't expect to find this photo of Maine lobster with spicy creamed corn and herbed carrots. Wow. I don't want to hear one more word about how awful creamed corn is.

I was going to link to a creamed corn recipe for you, but then I decided to just give you my own. ...

Creamed corn

Cut the kernels off as many ears of summer corn as you can eat. Place the corn in a pan with some butter and as much heavy cream as will boil down to a nice texture by the time the corn is cooked. Season with salt and freshly ground pepper.

Like many of my recipes, it will never make its way into the print edition because a) it doesn't have any measurements, b) I don't know how many it will serve, and c) if I gave you the nutritional information you would have a heart attack just reading it.

(Photo courtesy of the Kansas City Star)

Posted by Elizabeth Large at 10:04 PM | | Comments (8)
        

Comments

Reading the nutritional information for creamed corn is like reading the ingredient list for scrapple. If you do it your deserve the reaction you will have. Its also like counting the calories of a typical Thanksgiving dinner. Why would you do that?

BTW, thanks for the recipe.

Elizabeth, I do that with summer corn too, except that for the sake of our arteries, I use half and half rather than heavy cream. I also snip in a little fresh tarragon, which is SO excellent with fresh corn. Thyme or basil work, too, but tarragon is best.

except that for the sake of our arteries

I read that as "sake", the Japanese drink. Time for rehab.

I used to stumble on "coax" too, hearing it in my head as co-ax, like the coaxial cables we used to run everywhere.

Add some vodka and Kalhua to that and you've got yourself a cocktail.

That's basically my recipe for creamed corn as well.

I'm sure that the creamed cron nay-sayers are taking about the canned version that I feel has a slightly bitter and tinny aftertaste.

How can the creamed spinich be so great and the same is not true with the creamed corn?

On the topic of creamed spinich, I just tried the creamed spinich at Flemings and I was quite happy with it. I'm not sure if I can say it is better than the Prime Rib's, but it is very close.

You're killin' me here.

Rosebud, I'm a creamed corn nay-sayer and it's true, I've only had the yukky canned kind (with the tinny taste). I'm going to have to try some "real" creamed corn next summer (which seems like ETERNITY from now!)

RoCK - believe it or not, the frozen creamed spinach is pretty good too. Especially if you add a bit of fresh nutmeg once it's nuked. My non-vegetable eating son actually likes it too.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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