One of the favorite dishes in the McCord residence is creamed corn. No, not that crap from a can — freshly made creamed corn, with kernels freshly cut from the cob. It’s a dish I make fairly frequently, and it’s good in the summer with local corn and in the winter with Florida corn. The corn infuses the cream with its sweetness, and the cream holds it all together. It goes well with just about anything.
And the best part of all is that it’s so damn simple! It’s so easy that I’m not going to give you a real recipe; I’m just going to tell you what to do.
- Shuck the corn and cut kernels from cob. Scrape cobs with back of knife into corn dish. (TIP: Put a clean kitchen towel over your cutting board. The kernels won’t bounce away as much with a naked cutting board.)
- Melt some unsalted butter in a skillet.
- Add corn and the goodness scraped.
- Cook over medium heat until it starts to brown.
- Add some cream to bring it together. You want enough cream so the corn cooks in the cream, rather than the cream just evaporating away.
- Cook until somewhat thick. There will still be some residual cream, but it’s all good.
- Salt and pepper to taste. Some freshly ground nutmeg is killer.
Really, that’s a lot of steps for something that’s as simple as this: Brown corn in melted butter. Add cream, cook, season.
You’ll thank me for this dish, and you can even add it to your Christmas dinner. And for you lazy folks out there, Whole Foods often sells corn that has been freshly cut from the cob. It’s not as good, as you don’t get the cob scrapings, but it’s still pretty damn tasty. Regardless, you’ll put thoughts of the Del Monte Creamed Corn far behind you — just where it belongs.