Corn - Creamed
Mary Erickson, my friend from our Kings Creek neighborhood in Pawleys Island, SC is an exceptional cook. Everything she makes from her (home state) Louisiana jambalaya to her mother's chocolate cake to this cream corn is fantastic. I had never made cream corn before. This recipe is easy and so much better than the canned version.
Ingredients
4 ears corn, husked1 1⁄2 cups whole milk (I used 2%) (Add more milk at the end if it you would like it creamier.)
2 cloves garlic, cut in half or fourths
1 sprig fresh thyme
1 tablespoon butter (I used more when I added the corn to the pan)
1⁄4 cup chopped shallot
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
Instructions
1. Cut kernels from cobs and set aside. Cut or break the cobs in half and place in a large saucepan.Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the
edges. Remove from heat, cover and let steep for 10 minutes. Strain into a glass measuring cup or
small bowl; discard the solids.
2. Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft,
about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to
soften, about 3 minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the
milk. Adjust heat to maintain a simmer, cover and cook until thickened, about 5 minutes. Stir in
Parmesan and 1/4 teaspoon each salt and pepper. Cover and set aside. *
* If the end product is thicker than you like, stir in more milk.
July 2022