I’ve left this blog sit in silence for longer than I intended.
I can’t even begin to tell you how many times I sat on the couch with computer on my lap hoping for the words to float from my head to the screen. And they could very well have if there were any words in my head.
You see, my dear loyal readers, I am a very tired girl. Summer, as with many people, is a VERY busy time for us. My husband is a wedding photographer (a very fine one I might add) and seeing that in this beautifully green part of the world where I reside only has about 3 months of sunny weather – the wedding season is short – that is if you want the sun to be a guest at your wedding.
So he is gone a lot and I am left to be the other knight in my 3 year old son’s sword fights or the constant book reader to my adorably sweet 1 year old. We have fun but at the end of the day, when they’ve gone to bed, I plop on the couch, let out a sigh and only get up to crawl into bed – and sometimes not even then.
Oh yeah and then there is the other draining/exciting matter of house buying. We are mere days away from closing on a new home then the madness of the move begins. And I couldn’t be more excited to set up my home, unpack my dishes, roast a chicken in my oven, plan a new garden (a very small one) and eat pizza at Delancey which is just a hop, skip and a jump away.
My silence has nothing to do with lack of great recipes to share with you. In fact today I couldn’t be more excited to talk about Creamed Corn. But really I just need to get right to it because corn is fleeting and Fall is coming.
Creamed Corn was a delightful and welcomed addition to our dinner plates growing up. To this day my oldest brother drools at the mention of this sweet and creamy side dish. Our creamed corn, like many, always came from a can. We didn’t care. It was a vegetable that was as sweet as dessert.
I haven’t had creamed corn since the days when Ken and Barbie were my best friends but inspiration hit in the form of a New York Times article on a non-canned version of a childhood favorite.
Begin with six ears of fresh corn. Remove their hair and give them a shave using a corn zipper – a one purpose tool that I never thought I would have in my kitchen until it was given to me, but I have to say I a new found respect for this tool as it has come in handy on many occasions. If you don’t have a corn zipper you can use a vegetable peeler. You’ll have to make several passes to get all the kernels off but you’ll get more of the sweet “milk” of the corn this way as opposed to using a pairing knife.
Place your shaved corn in a pot with 1/2 cup heavy cream, 2 cloves sliced garlic and salt and pepper. Let this simmer until the corn is tender and the cream has reduced by about half – this will take about 10 minutes.
At this point I used an immersion blender to break up the kernels a bit to give it a similar texture to that of what I remember was served to me from the can.
Just before serving I added finely sliced fresh basil.
If this were a cooking show this would be the point where I would take a bite, close my eyes and make nearly pornographic noises to illustrate to you exactly how ridiculously good this dish is. Something to the affect of mmmmm, ohhhhh, mmhmmm. Yes.
I think you get my point.
Without any sugar this corn was as sweet as the canned version but the richness of the cream and the fresh taste of the basil matured this classic comfort dish.
Please try it. Quick before the corn is gone and squash takes its place.