Wednesday, September 29, 2010

Cheesy Creamed Corn


This recipe was such an "outside the box" one for me.  Not that it was difficult.  In fact, it was simple.  My fondest memories of creamed corn were of cans and serving spoons sloshing a very unappealing blob onto my dinnerplate.  So, when I say "fondest," read between the lines and read "not a favorite culinary memory at all."  Creamed corn is something I have avoided my entire grown-up life.  However, when my dad sent home over a dozen ears of corn grown fresh in his garden, I knew I needed to be a bit creative with this bounty.   I found this recipe in an issue of Gourmet that I had lying around my kitchen, and since I could adapt it with the ingredients that I had on hand, I decided that I would give it a shot.  Oh, if my childhood memories could have recalled this!  This was wonderful!  Sweet, creamy, and the jack cheese melted in between the kernels of corn took this dish to the next level.  

Cheesy Creamed Corn
adapted from Gourmet, September 2009
3 tablespoons unsalted butter
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
1 1/3 cups jack cheese

Directions:
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides; add corn and 1/2 tsp each of salt and pepper and cook, stirring occasionally, 5 minutes.

Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.

Transfer corn to a large shallow serving bowl and sprinkle cheese over top.

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