**Don’t forget – you can enter to win a copy of this month’s Cookbook of the Month – The Lee Bros. Southern Cookbook. Enter and check out the details HERE.**
Ok, first of all, I have to say that I feel like I slacked on you all with this week’s Cookbook of the Month recipe. Out of all the recipes in this book, I’m giving you a recipe for creamed corn. That’s it. 5 (or 6) simple ingredients. Nothing more. But I promise I have a reason!
You see, I entered back into the working world a few weeks ago. And while I am only working 4-6 hours a day, I feel like I might as well be working 10 hours a day. Let’s just say it is taking some effort to find the balance between working, being a mother, being a wife, taking care of a home, blogging, etc…the list goes on and on. I have a new-found respect for working mothers, because just taking care of a household is more than a full time job. Anyway, let’s just say that I’m glad that I’ve had some recipes on the back burner, because I haven’t been cooking much lately. And then I didn’t have anything to post for today. I took the book with me to work yesterday, hoping for a few minutes to figure something out for dinner that night. Well, I didn’t have a few minutes – only more like a few seconds. I saw this recipe for creamed corn, and for some reason, it sounded so good to me. So I went for it. Don’t worry, we didn’t just have creamed corn for dinner. We also had hot dogs. Because that’s how I roll! 🙂
I might have normally skipped over this recipe, thinking that it was too simple for a Cookbook of the Month post. Let me just say – I’m glad I didn’t have time to really look through and come up with an idea for dinner, because this was SO good. I’ve never been a fan of canned vegetables. We had a lot of them growing up, but since I moved out on my own, they are very rarely on my table or in my pantry. And creamed corn from a can just never seemed very appetizing to me. But fresh? It’s a whole ‘nother story. I love that this can be made with anything from cream t skim milk. I thought I had some half-and-half on hand, but discovered it was gone, so I used regular old 2% milk, and it was fantastic. And the sugar is optional – add it if the corn isn’t really in season to sweeten it up a bit. I didn’t even need it at all. This was delicious, and the best corn of the season isn’t even here yet. I can’t wait until the really good stuff hits the shelves – this recipe is sure to make another appearance on my table! (Maybe next time it will be along side something better than hot dogs, though…)
from The Lee Bros. Southern Cookbook
total time: 20 minutes
8 ears fresh corn
6 tablespoons unsalted butter
1 cup plus 2 tablespoons half-and-half, whole milk, skim milk, or heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper or white pepper, to taste
1 teaspoon sugar (optional)
Cut kernels from the cob and scrape the cobs with the edge of a spoon to extract as much juice and material as possible. You should have 5 1/4 cups of corn.
Melt the butter over medium-high heat in a 12-inch skillet until frothy. Add corn and stir constantly for 1 minute.
Pour in half-and-half. Add salt and pepper. Reduce heat to low and simmer, stirring vigilantly until the liquid has thickened to a dense, yellowish sauce, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately, and be sure to pool some sauce around each serving.