I am really excited to be sharing this recipe (actually it is more of a technique with a really cool kitchen gadget) with you today. I'm so excited, I don't even know where to start talking about this recipe. This is the real deal. No cream, no half-and-half, no flour-- just corn and a little bit of butter☺. Whenever I see recipes calling for anything other than corn and butter that are called creamed corn...I can't help wincing. It's not that I am the guardian of the concept or anything. I just like to keep those flavors in other dishes like the Creamy Corn Pudding Soufflé.
As a child, I spent hours sitting on my grandparents' counter top watching them cream corn. As I got older, I spent my fair share of time and labor shucking bushels of corn so we could freeze it for the fall and winter (it is a must on our Thanksgiving menu). In college (and without the really cool gadget), I even went as far as creaming the corn by hand. The creaming process begins by cutting down the middle of each corn row with a sharp knife. Then using the back side of the knife, you extract the corn pulp and milk. This process can produce equally delicious results, but it is far more labor intensive. My dear grandmother took pity on me when I told her how I was going about it and I had a corn cutter of my very own in the mail that week! And that cutter is working just as well now as the day I broke it in.
Now about that cutter...
This is it.
The teeth and straight edge on the cutter.
To cream the corn, set the corn cutter over a large bowl. Firmly holding the cutter and corn, rake the corn over the teeth and across the straight edge...
to extract all of the corn pulp and milk.
Give the corn a little turn and repeat, turning after each pass, until the corn has been completely creamed.
The pulp and milk.
Quick tip-- place the end of the corn cutter up against a wall covered with a towel. This will help you keep the bowl and cutter in place. Also, remove anything close by as the corn will splatter slightly as you cream it.
Cook over the lowest heat setting with a little bit of butter, covered, for several hours or until starches have naturally thickened the creamed corn and the color is a deep golden yellow.
Season with kosher salt to taste and you are good to go.
(This giveaway is now closed)
I am fairly certain that many of you don't have a corn cutter. So with fond memories of my grandmother's intervention, I am going to spread my own gospel of corn creaming and give away not one, but two corn cutters to my wonderful readers and followers☺. To enter for a chance to win, leave a comment in the comments section below describing your favorite recipe using corn. For a second chance, leave a separate comment below telling me you follow me on Facebook. The winner will be randomly chosen. This giveaway, sponsored by yours truly, will be open until Monday August 27, 2012 (open to U.S. and Canadian residents only). The winner will be announced next Wednesday August 29, 2012. Good luck!Printable Recipe
12 large, plump ears of corn (I prefer yellow), husked and silks removed
2 Tablespoons butter
Kosher salt to taste
Using a corn cutter, cream the corn over a large bowl. (The creamed corn can be frozen in flattened, freezer safe zip-top bags for up to 6 months. Thaw completely in the refrigerator before continuing with the recipe). Transfer the corn to a large saucepan, then add the butter. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low, cover, and cook, stirring occasionally until the corn has thickened and is a deep golden yellow, about 3-4 hours. Season to taste with kosher salt. Enjoy!
Source: My grandparents, Dr. and Mrs. Aaron Heide Davis of Greenville, S.C.