Corn has been terrific this year. We decided to make Nancy's recipe for Creamed Corn it was the best. As we read the recipe she talked about a device that is used to scrape corn, for either use as either whole kernels or creamed corn. It sounded so funky we bought one on Amazon. It does make perfect Creamed Corn when used with the Creamed Summer Corn recipe. The recipe is wonderful!
Creamed Summer Corn
Chi Spacca Cookbook
Serves 4
This simple side dish of creamed corn is not to be confused with cream corn. There is no cream in it; the creaminess comes from the liquid extracted from the corn kernels. We started making this when Chi Spacca's original chef, Chad Colby, was making regular trips to Chino Family Farm in San Diego County. The Chino family is known for growing a lot of wonderful vegetables, but they're most famous for their corn. If you're going to make this recipe, you need to start with really delicious corn-taste it before you buy it. You can use yellow or white corn, but I prefer yellow. White corn can be too sugary for me, sweet but lacking in corn flavor.
On one of Chad's trips to Chino's, the Chino family gave him a gadget called Lee's Corn Cutter and Creamer, a simple, inexpensive, two-task tool made specifically for cutting corn off the cob and for "creaming," or grating, it. You can find them online or use a box grater to grate the kernels instead. The advantage of the corn creamer is that it shaves the corn smaller than a box grater does, and it's boat-shaped to accommodate the shape of an ear of corn, so you're surer to get all the corn off the cob, and with fewer turns.
You will need a medium bowl to serve the corn.
Using a corn creamer or the large holes on a box grater, grate the kernels off the corncobs into a large saucepan.
Place the saucepan over medium heat and cook the corn for 10 to 12 minutes, stirring often to prevent it from burning, until it releases liquid and the liquid is cooked off to resemble a thick pudding. Add the butter and cook, stirring often, to melt it. Remove the corn from the heat.
Add the salt and several turns of pepper and stir to combine. Add more salt or pepper to taste.
To serve, transfer the corn to a medium bowl, drizzle the finishing-quality olive oil, and grind a few turns of pepper over the top.
6 ears of corn (preferably yellow corn), shucked
4 tablespoons (½ stick) unsalted butter, cut into 1-inch cubes
2 teaspoons kosher salt, plus more to taste
Fresh coarsely ground black pepper
1 tablespoon finishing-quality
Chi Spacca Cookbook
Serves 4
On one of Chad's trips to Chino's, the Chino family gave him a gadget called Lee's Corn Cutter and Creamer, a simple, inexpensive, two-task tool made specifically for cutting corn off the cob and for "creaming," or grating, it. You can find them online or use a box grater to grate the kernels instead. The advantage of the corn creamer is that it shaves the corn smaller than a box grater does, and it's boat-shaped to accommodate the shape of an ear of corn, so you're surer to get all the corn off the cob, and with fewer turns.
You will need a medium bowl to serve the corn.
Place the saucepan over medium heat and cook the corn for 10 to 12 minutes, stirring often to prevent it from burning, until it releases liquid and the liquid is cooked off to resemble a thick pudding. Add the butter and cook, stirring often, to melt it. Remove the corn from the heat.
Add the salt and several turns of pepper and stir to combine. Add more salt or pepper to taste.
4 tablespoons (½ stick) unsalted butter, cut into 1-inch cubes
2 teaspoons kosher salt, plus more to taste
Fresh coarsely ground black pepper
1 tablespoon finishing-quality
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