Tuesday, July 27, 2010

Dogs of the Corn

I just had to share this pic of my friend Beamer! He's posing with a Lee's Original Corn Cutter and Creamer.

According to his mom Bunky, "Lee’s Original Corn Cutter and Creamer changed my world when it comes to making this creamed corn that I have made forever. I found it a couple of years ago in North Carolina and have been smitten ever since! The little gadget has several settings and will totally remove the kernels from an ear of corn along with all the precious milk. (Just don’t cut your hand with this and tell me that I didn’t warn you! It’s incredibly sharp!). The milk is what you need to make this creamed corn taste so special (and without all that bad cream and fat!)."

You may remember that Bunky was a finalist in a big baking cook-off with her cupcake entry. And you may have come across the recipe for these divine wee cakes on my blog! Well, I just love corn and I thought you might enjoy this healthy summer recipe. As I told Bunky, I once ate an entire ear of corn, cob and all, and got quite sick. So, I guess, I really could use a Lee's Original.

Before you get cooking, check out this cute video of Beamer (His first. What a natural). Be careful though, Roxie and Angus got awfully frisky when they heard Beamer's call. Beamer is 9-years old in case you care. I LOVE your hairdo Beamer.

Creamed Corn
Serves 2-3

3 fresh ears of corn (Silver Queen is my first choice)
1 tablespoon unsalted butter
1/2 cup milk (you can use skim, 2 % or whole milk), plus more for cooking
Pinch sugar
Kosher salt to taste
Freshly ground black pepper to taste
Pinch cayenne pepper, optional

Shuck corn, wash and prepare with a corn cutter tool. (Alternatively, you can use a sharp knife. Remove the corn kernels first and then rake the knife down the cob to extract the milk.) Be sure to collect all the milk from the corn cob in the bowl with the corn kernels.

Melt the butter in a medium skillet over medium heat. Add the corn and the milk from the cob and saute for a few minutes until the corn feels almost dry (do not allow it to brown). Add the milk and sugar. Cook and stir for a few minutes until the milk is absorbed. Add some more milk, as needed, tasting for seasonings along the way. You may need to add milk several more times as the corn absorbs the milk. Cook until you have the desired consistency. The longer you cook the corn and add milk, the sugars will kick in and thicken the mixture. Season before serving, perhaps with a bit of cayenne pepper for some heat!

This is a dish that you have play with and season it as it cooks. Much of it depends on the corn you use, how fresh it is and the level of starch in the corn. You will know when it is perfect to serve!


For more great recipes and fun visit www.bunkycooks.com