Tuesday, November 25, 2008

Creamed Corn

Glorious fat.

Oh, this is good!

Thanks to Barbara, who linked to Lucianne's recipe-posting weekend, I found this treat.

It's best made with fresh sweet corn from the field. But if you don't have that, you can use frozen corn. Thaw the corn. Throw it, in small batches, into the food processor and chop roughly -- do not turn it to mush. Melt lots of butter in the skillet. Cook corn slowly in the butter, till it's nearly dry. Then add heavy cream and cook down. Season with salt and pepper to taste.

This is like heaven compared to the creamed corn you buy in a can. Of course, with that much fat in it, what do we expect? Mmmmmm!

1 comment:

  1. Glad you liked it. I have the whole thread copied and waiting to be reduced to the very best recipes.

    BTW, we just got "People Will Talk" from the library based on your recommendation of a while back---we enjoyed it. Thanks, and Happy Thanksgiving!