from one generation to the next
When you’re tired of gnawing corn off the cob, creamed corn makes a nice alternative. Until I started to make “creamed” corn, my only experience with this method of preparing sweet corn was eating it from a can, usually when camping, and most times layered with ham and Swiss cheese in a jaffle cooked in the coals of the campfire. It tasted okay, but commercially processed foods can never match up to home prepared recipes.
Grand daughters who find messy fingers “icky”, but love corn, led me to explore different way to prepare corn off the cob at the height of the recent season.
They gobbled down corn fritters, corn pancakes, corn risotto cakes and there was no complaint about the homemade creamed corn either.
2 cobs of sweet corn, kernels only
1/4 cup water
1 cheek of red capsicum
2 spring onions
1 clove garlic
1 tablespoon butter
2 teaspoons maize flour
2 tablespoons cream
Freshly ground black pepper
Bring the kernels from the 2 cobs of corn to the boil in the water, lower the heat and steam for 10 minutes. Drain the corn and reserve the cooking water. Purée the steamed corn.
Finely dice the red pepper, slice the spring onion and garlic. Melt the butter add the pepper, onion and garlic and sauté until soft.
Stir it into the corn purée and mix in the remaining corn kernels.
Mix the maize flour and cream to a slurry. Return the corn to the heat, stir in the cream and cook stirring constantly until thick.
Adjust the consistency using the reserved corn cooking water.
Season generouslywith sea salt and freshly ground pepper. Serve immediately.
Serves 4-6 as an accompaniment.