Wednesday, September 21, 2005
I've always liked corn, a lot. When I was a kid, we always had frozen corn at home, and when I wanted a snack I'd boil some and eat with butter. Real healthy, yeah. Or not. Anyway, when I lived in the US, I discovered the wonders of creamed corn. Ah, perfection in a can. And sadly, it was in a can. Meaning, no chance in hell that it would be find-able in Sweden. And it's not. So, I don't usually have creamed corn, even though it's something I really like.
Per and I ate dinner with Lena and Nico the other night, at a pub called Saddle & Sabre. It had a western theme, served huge pieces of steak and.. what do you know, amazing creamed corn! I was too shy to ask the cook for a recipe (next time though!) but I did think about that hey, maybe it was possible to.. make the stuff yourself. Maybe.
I went home and leafed through my American cookbooks. Last one, I found a recipe that sounded promising. It's from Sheila Lukins USA cookbook, which is actually a very nice read. I haven't cooked all that much from it though. Her creamed corn was good. Not great, like the restaurant's, but very good. (The restaurant's was really deep in flavor and tasted.. roasted, somehow.) I halved it, and it made three large servings. Now, please, if you happen to have a good recipe for creamed corn - I'm all ears. (Ha ha ha)
Sheila Lukins Creamed Corn
8 ears of corn
1500 ml (6 cups) chicken stock
3 tbsp sugar
125 ml (1/2 cup) light cream (half and half?)
freshly ground black pepper
Start by removing the corn from the cobs. Don't discard the cobs just yet! Bring the stock to a boil, and add the cobs. Let them simmer and infuse the stock for 20 minutes. Remove, and discard the cobs.
Add the corn and the sugar to the stock. Let it simmer until the corn is very soft, at least 20 minutes. Remove a cup of the kernels and set aside. Purée the rest of the corn and the stock until very smooth. Add the reserved kernels, salt, pepper and the cream.
Posted by Lena at 07:10