Monday, July 12, 2010
Sweet , Wonderful Maize!
2 1/2 to 3 cups fresh corn kernels cut from blanched cobs (frozen corn works in the off season)
1/2 cup milk
1/2 cup cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Mix all ingredients in a 1 1/2 quart sauce pan, cover and bring to a simmer over medium high heat. Reduce heat to medium or medium low and continue to cook for 20 to 25 minutes, stirring often. Use a slotted spoon to serve. Serves one or maybe two if you are feeling generous. (Actually about 4 normal size servings.)
Hints: Blanch the cobs for about 3 minutes. Use a sharp knife to cut corn from cobs. Don't let the milk scorch when cooking--keep stirring and don't have the heat too high. Use 1 cup half and half instead of the milk and cream if you want. This is a great dish for left over corn on the cob. You can also cook this in a 350 degree oven for about 45 minutes in a covered casserole dish.
This was my favorite way to have corn when I was growing up. Mom and Dad would use an electric knife to cut the kernels off the corn they had purchased from a farmer named Elliot. I grew up assuming "Elliot's corn" was world renown. They would always do at least a double batch. And then freeze some kernels to use in the winter months. I buy frozen corn at the grocery store and serve this dish all winter. It is one of my family's favorites.