Remembrances of Sundays Past: Corn in July

I have been in possession of too much corn this week and have corn on the brain...Who didn't love creamed corn when they were growing up? Even the commercial for the nationally known brand had a great jingle("Ho, ho, ho..."). With fried chicken? Mmmmm...on Sunday...and peach pie.

One thing we didn't have when I was growing up for some unknown reason was homemade creamed corn. Odd that. 36 years ago there was more time allowed for things like making pie crust, mashed potatoes, and creamed corn and yet, no homemade creamed corn.

Not until after my fourth big lap around the sun did I encounter such thing as homemade creamed corn.

But, here I am -- a homemade creamed corn mad scientist with a method to my madness.

Before I launch into the "how to", I have a couple pictures to share:

This method involves making a corn stock first -- cobs, silk, husks battling for domination in the pot!





A not-so-great shot of the finished product.












How did I do it?

Creamed Corn

6 ears of fresh corn
1 quart water
4 peppercorns
1 onion, peeled and halved
1 carrot, peeled

Wash corn well. Husk and clean corn, saving the husks and silk. Cut corn off of the cob and set aside the kernels. Place corn husks, silk and cobs in large stock pot with other ingredients. Bring to boil and then simmer for 30 minutes. Remove vegetables and strain, saving the stock (about 3 to 4 cups).

For the dish:

1/2 large onion, thinly sliced
1 tablespoon canola oil
3 to 4 cups corn stock
Corn kernels from 6 ears of corn
1 tablespoon vegetable seasoning salt

In a large pot, heat oil on medium high heat and saute onion for five minutes. Add 3 cups stock and remaining ingredients. Bring to boil and simmer for 30 minutes until everything is very soft. Puree. Add additional stock if needed and adjust seasonings.

Food for Thought: Try swirling a tablespoon of smoky, hot chipotle salsa to each serving.

Enjoy!

Food & Kisses, GiGi