When I was growing up, my mother used to serve us creamed corn. You know, the kind in the can! I freakin’ loved it. But I would never eat that now so I have lived without that creamy goodness. Until now!
This summer I discovered homemade polenta. Which is, let’s face it, creamed corn. I love it even more then I remember loving the canned stuff. And it is so easy to make it’s ridiculous!
4 ears of corn
Water, to cover the corn
2 tablespoons butter, or more to taste
Salt, to taste
First, shuck the corn and remove the silks. Then, you want to cut the kernels off the cob. The best way I have found to do this is to use my bundt pan. Stand the cob up in the center and the shave off the kernels. The bundt pan will catch them. Then use the back of your knife to release the “milk” (that is that little pile on the bottom right of the photo.)
Drop all of the corn and the milk into a sauce pan. Just cover with water. Cook for 8 to 10 minutes on a low simmer. Drain the corn but reserve the cooking water.
Drop the corn into the processor and process until creamy, adding some of the cooking liquid if the mixture becomes too dry or you want it creamier.
Add the corn paste back to the pan with the butter and salt. Heat just to melt the butter. Add more cooking liquid if you want a creamier texture, cooking it down so it is not soupy.
Taste and adjust seasoning.
Serve with your favorite food. Check out this bowl of goodness:
Lime massaged kale
Cashew sour cream