Creamed corn
From Self-sufficiency
Revision as of 21:49, 6 January 2010 by Jontas (Talk | contribs) (Created page with '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 o…')
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.
