How to Make a Lighter Version of Creamed Corn and Beamer’s First Video!
It has been another hectic week at the Bunkycooks. Every week seems to be incredibly busy these days. What happened to those “lazy, hazy, crazy days” of Summer? Obviously, someone else must be enjoying them because we sure are not!
We have, however, been enjoying
boatloads of many wonderful fresh fruits and vegetables. I cannot possibly even write about and take pictures of all the goodies, because I would bore you to death never have enough time to do all of that! We have to cook and eat like normal people every now and then…
One of my favorite days of the year is when Osage Farms in Clayton, Georgia has their Silver Queen corn ready to sell! It is the best corn I have found in this area and reminds me very much of the Silver Queen corn from Pennsylvania and New Jersey that I grew up on when I was a kid in Philadelphia. Don’t even ask how many years ago that was and yes, it was after the Pilgrims!
I do have to share this corn recipe with you because it really is sooo good and so simple! It also might put some of that lazy back into your Summer! Lee’s Original Corn Cutter and Creamer changed my world when it comes to making this creamed corn that I have made forever. I found it a couple of years ago in North Carolina and have been smitten ever since! The little gadget has several settings and will totally remove the kernels from an ear of corn along with all the precious milk. (Just don’t cut your hand with this and tell me that I didn’t warn you! It’s incredibly sharp!). The milk is what you need to make this creamed corn taste so special (and without all that bad cream and fat!).
Now, of course, you need really good, fresh corn to make this dish and I do realize that might be a problem for some of you. If you can find it, this simple dish should definitely be on your list of recipes to try before the season for fresh corn is over!
As you saw above, I was trying to get a picture of the Lee’s Corn Cutter and Creamer on my back deck, but Beamer insisted on getting in the picture. Since our dog is so much a part of our lives at the Bunkcooks, I thought I would introduce you to our delightful Tibetan Terrier! This is Beamer’s first movie and he was
not entirely cooperative totally fascinated with the camera, but we did manage to get a few playful moments on tape!
3 fresh ears of corn (Silver Queen is my first choice)
1 tablespoon unsalted butter
1/2 cup milk (you can use skim, 2 % or whole milk), plus more for cooking
Kosher salt to taste
Freshly ground black pepper to taste
Pinch cayenne pepper, optional
Shuck corn, wash and prepare with a corn cutter tool. (Alternatively, you can use a sharp knife. Remove the corn kernels first and then rake the knife down the cob to extract the milk.) Be sure to collect all the milk from the corn cob in the bowl with the corn kernels.
Melt the butter in a medium skillet over medium heat. Add the corn and the milk from the cob and saute for a few minutes until the corn feels almost dry (do not allow it to brown). Add the milk and sugar. Cook and stir for a few minutes until the milk is absorbed. Add some more milk, as needed, tasting for seasonings along the way. You may need to add milk several more times as the corn absorbs the milk. Cook until you have the desired consistency. The longer you cook the corn and add milk, the sugars will kick in and thicken the mixture. Season before serving, perhaps with a bit of cayenne pepper for some heat!
This is a dish that you have play with and season it as it cooks. Much of it depends on the corn you use, how fresh it is and the level of starch in the corn. You will know when it is perfect to serve!