Perfect creamed corn

I love corn and pretty much everything made with corn:  cornbread…grilled corn…I make a very tasty corn pudding for Easter.  As much as  I say I love corn, my husband love LOVES corn on the cob.  It was an almost every dinner affair during the summertime when he was growing up.  He could sit down and make a meal out of two or three cobs exclusive of any other accompaniments.

There was a week about a month or so ago when I started receiving six ears of corn every week in my CSA box.  Despite our  his affinity for corn straight up, I wanted to make something simple-an alternative to corn on the cob-that would still allow the corn flavor to be the star of the dish.  If you are using fresh corn off the cob,  I recommend owning this…it is quite handy and tidy.

 

perfect creamed corn

6-8 ears cooked corn, stripped from the cob*

4 ounces chopped pancetta

2 Tablespoons butter

2 Tablespoons flour

1 1/4 cups milk

1-2 Tablespoons honey (to taste)

pinch cayenne pepper, if desired

Saute pancetta in a small skillet over medium heat until crisp.  Remove from skillet and place on plate with paper towel to drain.  Heat a large skillet and add butter to melt.  Whisk in the flour until combined and foaming, about 2 minutes.  Gradually whisk in the milk, stirring constantly, until smooth and thick, 2-3 minutes.  Stir in corn kernels and pancetta.  Season with salt, black pepper, and cayenne (if using), and cook until heated through, about 1 minute.

*A note about cooking corn:  You can grill the corn if you wish,  but sometimes I don’t feel like firing up the grill, especially if I’m cooking other things inside and I can’t run back and forth.  Lately, I’ve been cooking corn in the husk in the microwave.   It seals in the moisture,  and the husk and silk practically slip off afterward.  Microwave 10 minutes for 6 ears of corn.

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3 responses to “Perfect creamed corn

  1. Now THAT looks like creamed corn! Not that gook that comes from a can, although, if in the mood for creamed corn when corn is not in season…..

    That corn-taker-offer-thing looks amazing!

  2. I bought that corn stripper when Julia got braces and could eat it on the cob. It’s amazing! I don’t think I could go back to canned creamed corn. It doesn’t measure up and it defies the whole seasonal eating principle 🙂

  3. My husband and I are like your husband when it comes to eating corn. Every once in a while we will have what we call our summer dinner. Corn on the cob and sliced tomatoes. Your creamed corn sounds wonderful, especially with the pancetta. I use the microwave for the corn as well. I clean it, cover with plastic wrap and cook.

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