One of my favorite things in the world is creamed corn. I remember at 5 years-old requesting it as a meal. My mom always bought the canned Del Monte brand, back then you could buy 4 cans for $1. While other kids were begging for cookies and their favorite brand of cereal, I was begging my mom for cans of creamed corn. I of course don’t eat the canned version any more, the preservatives alone keep me away from that stuff. Not to mention that it is extremely difficult now a days to find organic corn, let alone corn that is not genetically modified. Fortunately I’m lucky enough to have a local farm in my area, where I can buy organic and non GMO fresh corn. If you have never tried making fresh creamed corn without cream, then you’re in for a treat! It’s just as delicious as creamed corn with cream. The key to making this creamed corn, is a shallow cut.
Prep time: 5 minutes
cook time: 12 minutes
Total time: 15 minutes
4 raw fresh corn cobs husks removed
1 tablespoon of butter (optional)
1/4 cup of water
Place the corn inside of a sauce pan, it helps to cut the bottom end of the corn so that you have a flat surface to work with. Cut down the sides of the corn, again the key here is to cut shallow, you really only want to cut the tops of the corn kernels. Once you have cut down all sides, slide the knife back up the cob in the opposite direction.
Be careful of splatter here, it can get messy. Continue to run the knife back up the cob until the cob is dry and all the corn and milk has been removed.
Place the pan over medium low heat, add the butter if using, and allow it to cook for 3 minutes.
What was your favorite childhood food or snack?
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