Texas Creamed Corn - FamilyEducation

Texas Creamed Corn

March 14,2009
If you grew up (like I did) thinking creamed corn was what you bought in the canned vegetable section, you are in for a treat with this recipe. It seemed like everywhere we went in Houston creamed corn was on the menu, even at the fancy-schmancy Jasper's. This recipe will give you a decadent taste of what creamed corn *should* taste like. Texas Creamed Corn (adapted from a recipe from Epicurious.com) 12 ears corn, shucked 2 cups water 2 tablespoons unsalted butter 1 cup heavy cream 2 teaspoons all-purpose flour Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes. Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Season with salt and pepper. Makes 8 servings. Let me tell you, this tastes great next to a plate of barbecue, ribs or anything really. Have a great rest of your weekend, SPC