If you grew up (like I did) thinking creamed corn was what you bought in the canned vegetable section, you are in for a treat with this recipe.
It seemed like everywhere we went in Houston creamed corn was on the menu, even at the fancy-schmancy Jasper's. This recipe will give you a decadent taste of what creamed corn *should* taste like.
Texas Creamed Corn (adapted from a recipe from Epicurious.com)
12 ears corn, shucked
2 cups water
2 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons all-purpose flour
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Season with salt and pepper.
Makes 8 servings.
Let me tell you, this tastes great next to a plate of barbecue, ribs or anything really.
Have a great rest of your weekend,