Creamed Corn

This recipe is from the Grit Restuarant Cookbook. The recipe calls for either the use of 5 large ears of fresh corn, cooked with the kernals cut off OR 1 pounds of frozen white corn. Corn will not be in season here for a while yet, so I used frozen yellow corn. I made some additional minor changes to the recipe, so if you want to see the original you gotta buy the book.

1 1/2 cups hot water

2 teaspoons cornstarch

1 pounds frozen corn, thawed

cooking spray

1 1/4 teaspoon salt

1/2 teaspoon ground black pepper

1. Combine the hot water and cornstart and set aside
2. Place 1 cup of corn into a food processor and puree. Remove the pureed corn from the food processor and add the remaining corn. Pulse the remaining corn about 6 or 7 times until coarsely ground.
3. Spray the bottom of a large heavy saucepan with cooking spray, add all the corn and place over a medium heat. Add the salt, pepper and cornstarch mixture. Bring the corn mixture to a gentle simmer, stirring often. Allow it to cook in this manner, stirring frequently, until the mixture thickens.
4. Serve warm and enjoy.