Saturday Sides: Creamed Corn

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]

I know, you read the title and thought “Great.  Creamed corn.  Been there, done that. I thought this was supposed to be new and updated veggies for us to try?  That Angie Pangie, she totally copped out this week.”

Now, I’m not saying that I haven’t sometimes, you know, flaked out (Let’s not talk about how long it’s been since you’ve seen a Saturday Side, shall we?), but readers.  Please listen.  I know it’s not a new recipe, but this recipe is for fresh creamed corn.  Which I promise is good!  It’s actually better than good.  It’s kind of unbelievable!  Promise me you’ll give it a try?  Just go old school this one time and see what you think.  Besides, I changed it up a little with some cream cheese.

Corn is something I don’t really eat.  I don’t particularly care for corn on the cob, which I realize is not normal, but unless it’s done extra different, I just think it’s a hassle to eat and tasteless.  The stuff from the freezer section and the cans . . . well, we all know how I feel about canned veggies, right?

But then some of the ladies over at Menus for Moms started talking about creamed corn the way their Grandmothers made it.  And when people start talking about their Grandmother’s recipes, I start listening.  My own Grandma was a huge influence on my early cooking career, and I know our ancestors hold the recipe secrets we all crave – for good old fashioned natural foods.

So, I made this creamed corn a few times.  Well, before you know it I had a winner on my hands.  I added this, subtracted that, and then my family gobbled it up.  I even liked it.  That’s how I knew it was ready for you guys to try.

Let me know what you think, o.k.?  Tout de suite!  On a side note – I used to have a professor who said “Tout de suite.  RIGHT NOW ANGELA!”  Of course back then I had two speeds – I’ll get there eventually and slow so I don’t know what he was yelling about.  Oh, and don’t call me Angela, o.k.?

Old Fashioned Creamed Corn

6 ears of fresh sweet corn
1/4 cup butter or margarine
1/4 cup water
1-2 tsp. sugar
1/2 cup half and half (or milk)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 tsp pepper
2-3 tablespoons cream cheese

Husk the corn, remove the silks and wash them well.

Holding the corn from the stalk end, place the tip of the corn in a bowl and use a very sharp knife to cut the kernals off the husk by cutting downwards.  Do not worry about cutting into the kernals, since this is creamed corn you want little bits and pieces.

After you have removed the large bulk of the corn from the husk, use your knife to scrape the remaining part of the kernal into the bowl.  This can be messy, but I just place my bowl inside my kitchen sink and work there.  When I’m all done I just remove the bowl and rinse out the sink.

In a heavy skillet add corn, butter, water and sugar.  Mix well over medium heat until it is lightly boiling.

Meanwhile, in a small bowl mix half and half (or milk) with cornstarch until smooth.

Add cornstarch, salt and pepper to the corn and continue cooking until thick and bubbly.  Add 2-3 tablespoons of cream cheese and mix to melt.

Remove from heat and serve.

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