Cooking Lesson #960: Holiday Creamed Corn

…from the Perspectives’ Kitchen

How you doin’? While spring and summer may be “corn season,” I welcome a serving of creamed corn on my plate any time of the year. During the holidays, there’s nothing better than sweet corn simmered with butter and cream.
 
This creamed corn recipe puts the flavor of corn at the forefront. In lieu of a flour-based roux for thickening (which can subdue the corn’s subtle sweetness), this recipe relies on the natural starches from the corn and the richness of dairy to bind this side dish. If you’ve only been served creamed corn from a can, it’s time to see how simple and comforting homemade creamed corn can be. Here’s how to do it.
 
Prep time:  10 minutes
Cook time:  10 minutes to 15 minutes
Yield:  2 to 4 servings
 
Ingredients
2 ears fresh corn, or 1 (10-ounce) bag frozen corn kernels
1/2 cup diced yellow onion
2 teaspoons finely chopped fresh chives
2 tablespoons unsalted butter
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream or half-and-half
 
Directions

1. Prepare the corn: If using fresh corn, shuck and cut the kernels from 3 ears; should be about 1-1/2 cups. Place the corn into a bowl.
2. Use the back of your knife to scrape against the cobs to release the corn juice and moisture into the bowl (also known as “milk”). If using frozen corn, place 10 ounces frozen corn kernels in a shallow bowl and let sit at room temperature to thaw, about 45 minutes.
3. Finely chop 1/2 small yellow onion (about 1/2 cup).
4. Finely chop the fresh chives until you have 2 teaspoons; set aside.
5. Melt 2 tablespoons unsalted butter in an 8-inch cast-iron or other medium skillet over medium-high heat.
6. Add the onion, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until light golden brown, about 2 minutes.
7. Add the corn kernels (and “corn milk”) and 1/2 cup heavy cream or half-and-half. Simmer until the corn is tender and the cream has reduced slightly, 2 to 4 minutes.
8. Taste and season with more kosher salt as needed.
9. Garnish the top with the chopped chives.

ChefSecret:  Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Quip of the Day:  You should never tell a secret in a field of corn because they have too many ears!
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
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