Creamed corn usually draws up memories of disgust and horror for kids across America. They have visions of mom opening up a can of creamed corn and then pouring out what had to be brains in the eyes of any young child in America.
Actual creamed corn is supposed to be like a soup, almost. The corn is pulped (whatever that means, gross), then it’s mixed with some cream, spices, and other yummy things and served. What most people experienced though, was something closer to radioactive waste jammed into a metal can.
But creamed corn doesn’t have to be gross. In fact it can be pretty fantastic. Now what I’ve made here, isn’t the traditional type of creamed corn where you pulse it and cook it down. Rather, by adding a touch of cream cheese and Parmesan cheese to this you have a sweet and savory dish that still manages to be light. It’s also the perfect partner to any protein, like a steak or a chicken thigh.
Recipe – Creamed Corn
1 package of frozen corn or the equivalent of two ears of corn
1/2 cup of water
2 scallions (1.5 oz)
0.5 oz Parmesan cheese
2 pats butter (0.68 oz)
2 oz cream cheese
1/2 tbsp. of crushed garlic
freshly ground black pepper
First melt your butter in a large skillet, then add your corn. Then toss the corn with the scallions and garlic. Season the mixture with salt and pepper.
Cook for about 5 minutes.To make your cream sauce take half a cup of water and mix it with your cream cheese, then add it to your corn. Stir for another 2 minutes. Now add your Parmesan cheese.
Once it’s melted in and the sauce is nice and creamy, serve!