Saturday, September 4, 2010

Creamed Corn

The summer is almost over, but the corn season is not over yet! Corn on the cob used to be the only way I had fresh corn. It is delicious, but it gets boring after while (though my husband would probably never get tired of them.) So I tried to think of different ways to use fresh corn, and creamed corn was the first thing that came to mind. Most of the creamed corn recipes call for heavy cream and lots of butter. So, to make it healthier, I reduced the amount of butter, replaced half of the heavy cream with milk, then thickened with instant grits. This is my new go-to recipe for the summer!

Creamed Corn   Print Recipe

3ears corn, husks and silk removed     
1/4onion, finely chopped

1/4 tspthyme
1/2 cupheavy cream
2/3 cupmilk
1 Tbspinstant corn grits

  1. Hold the corn vertically in a bowl, and remove the kernels from the corn using long smooth downward knife strokes, rotating the corn as you go. Scrape remaining pulp with the dull side of the knife and set aside.

  2. Melt the butter in a sauce pan over medium heat. Add the onions with a pinch of salt and cook until semi-transparent, about 3~4 minutes. Add the kernels and thyme and cook for 1 ~2 minutes. Add the heavy cream and milk, cover the pan and cook for 5~7 minutes until the corn is tender. Add the grits and cook for another 3 minutes until thickened. Season with salt and pepper.
serves 3~4