Thursday, April 8, 2010

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.

1 comment:

  1. I have not used that cookbook in ages. Thanks for reminding me to pull that one off the shelf. ;-)



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