When the local farm stands stop featuring summer corn, cheap freshly pick, find I get melancholy. Fresh corn is an offering of the season that I crave when the Fall months arrive. One of the fresh corn recipes I’ll miss the most is a sophisticated Creamed Corn. Did you know that if you add Feta to any recipe, it can be called sophisticated? Or so I have been told.
Here is my go-to creamed corn recipe. I have been known to eat this by the bucket.
Would you like to try it? Here is a DIY.
Let’s starts by getting everything ready for the pardoo.
Grab a brunch of scallion and give them a dice.
Next to meet the knife is a bunch of cilantro.
Now for a large clove of garlic.
Smash the clove under a knife to loosen its wrapping. Then mince up your naked clove. Good job.
Next add to 2/3 cup of heavy cream, 2 teaspoons of corn starch. Mix it up well and set it aside.
Now it’s time to meet the star of the party. Fresh Corn. Get busy shucking. Then place the cob in the round hole of a Bundt pan and carve off those kernels.
I like to place a clean dish cloth under the operation to catch any bouncing kernels. Things are prepped. Time to light a fire.
Add your 3 Tablespoons of butter to your largest pan, you are going to need some elbow room for all that corn.
When the foaming subsides add your scallions. Cook them until they soften, but not fall apart. About 5 minutes or so….. Then add your minced garlic. Let the garlic swirl around the pan for a minute and then grab that fresh corn.
Add your corn and 1/2 teaspoon salt and pepper. Cook, stirring occasionally, for about 5 minutes.
Then add your heavy cream/corn starch mixture and let simmer, stirring, until slightly thickened. Say about 3 minutes.
Sprinkle your feta cheese and cilantro over the top, stir.
I had seconds and thirds. And fourths the next day for breakfast.
Creamed Corn with Feta and Cilantro
3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove minced
6 ounces feta, crumbled (1 1/3 cups)
1 cup chopped cilantro sprigs
Salt and Pepper
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add chopped Garlic and stir until it just begins to change color, about 1 minute. Add corn and 1/2 teaspoon 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. Sprinkle Feta cheese and cilantro in and stir. Transfer to a large serving bowl and enjoy.
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