I love creamed corn and it is very a simple and delicious side-dish. The secret is to get as much milk out of the cobs by scraping it out. If the corn is not fresh/ in-season then blanch them (before cutting off the kernels) for 2-3 minutes.
Ingredients
- 12 ears of fresh farmstead, shucked and the kernels cut off, the cobs scraped for the milk
- 1/2 stick of unsalted butter
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 1 teaspoon of red pepper flakes
- 1 red bell pepper, chopped confetti sized
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of feta cheese, crumbled
- 1/4 cup basil, finely chopped
- 2 tablespoons of fresh chives, finely chopped
Making It
- Place a sauce pan over medium heat and met the butter until it foams
- Add the shallot and red bell pepper and sauté for 3-4 minutes, add the garlic and red pepper flakes for one minute then add the corn and all the juices. Salt to tasted and cook for 4 more minutes and add the milk, simmer until almost gone and add the cream, cook down until there is just a bit remaining. Stir in the basil and chives, put in a bowl and crumble the feta on top and serve
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