Creamed corn
Recipe 1
Figure 2 ears per person for this recipe.
- Husk & silk the appropriate number of ears of corn.
- Melt 1-2 T butter in a skillet.
- Put a box cheese grater in a large bowl or on a big plate with sloping sides, to hold the juice. Grate the corn using the side w/the biggest holes.
Use medium pressure---too soft & you don't get all the kernal--too hard & you get cob too. Repeat 'til all ears are done. Dump the corn & juice into the skillet. Cook on low-medium, stirring constantly for 4-5 minutes, depending on the size of the batch. Salt & pepper to your taste. At the last, I add 1/4-1/2 cup of half-n-half.
You can also add a slice of finely-chopped onion w/the butter if you want the extra flavor.
Recipe 2
Preparations
Cream style corn despite its name has no cream in it rather the cream comes from the preparation method. This takes a bit of practice to master the technique so expect a bit of a mess. If you hit the kernels the wrong way the milk and/or bits of corn will fly everywhere. One thing about any large amount of white in a kitchen is it keeps you honest. There is no hiding or overlooking splatters like those created while prepping cream style corn. Keep a wet washcloth handy to wipe up those splatters as they happen.
Cooking
Method: Blanch corn 4 minutes. Hold the cob at a 45º angle. Working from the center of the cob cut mid way through the kernels with blade of knife facing away from you. Work around the cob. Turn you knife so the blade faces you and place your thumb on the mid portion of the blade for pressure. Scape the knife across the the remainder of the cut kernels to extract the pulp and milk. The cob will be clean. Turn the cob and working from the center repeat. Once you have all of the corn prepped measure the kernels, pulp and milk together. For each 2 cups (500 ml) add 1 c (250 ml) water. Bring to a boil. Reduce heat and boil gently 3 minutes. Ladle corn and liquid into 500 ml (pints) jars. [Do not use 1 L (quart) jars!] Wipe rims. Adjust 2 piece lids. Process 85 minutes at 10 lb pressure in weighted gauge pressure canner. (Adjust time by altitude)
