Making Cream Corn From Corn On The Cob
There's nothing quite like the taste of cream corn made from fresh corn on the cob. It's a classic side dish that complements a wide range of main courses, and it's surprisingly easy to make at home. In this article, we'll guide you through the process of making cream corn from corn on the cob, from selecting the best ears of corn to seasoning your finished dish.
Choosing the right corn
The first step in making great cream corn is choosing the right corn. Look for ears of corn that are firm, with tight, green husks that are free from blemishes or signs of insect damage. The kernels themselves should be plump and evenly spaced, with no gaps or missing kernels. Freshness is key, so buy your corn as soon as possible after it's been harvested.
Preparing the corn
Once you've selected your corn, it's time to prepare it for cooking. Start by removing the husks and silk from each ear of corn, taking care to remove all the silk to prevent it from getting stuck in your teeth. Rinse the corn under cold running water to remove any remaining silk or debris, and pat it dry with a clean towel.
Cooking the corn
There are several ways to cook corn on the cob, but one of the easiest and most foolproof methods is boiling. Fill a large pot with enough water to cover your ears of corn, and bring it to a rolling boil over high heat. Add your corn to the pot, and boil it for 3-5 minutes, or until it's tender but still slightly firm to the touch.
Making the cream sauce
While your corn is cooking, it's time to start making your cream sauce. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Add 1 chopped onion and sauté it until it's translucent, then add 2 tablespoons of flour and whisk it together with the butter and onions until it forms a smooth paste. Gradually add 2 cups of heavy cream, whisking constantly, until the mixture comes to a low boil and thickens. Season the sauce with salt, pepper, and other seasonings to taste.
Creaming the corn
Once your corn is cooked and your cream sauce is ready, it's time to combine them to make cream corn. Hold one ear of corn by the stem, and use a sharp knife to slice off the kernels from the cob. Repeat with the remaining ears of corn. Add the kernels to the cream sauce, and stir gently to combine. Simmer the mixture over low heat for 5-10 minutes, or until the sauce is thick and bubbly and the corn is tender.
Serving suggestions
Cream corn is a versatile side dish that pairs well with a wide range of entrees, from grilled meats to seafood and vegetarian dishes. It's also easy to customize to your taste by adding other ingredients like diced bell peppers, jalapenos, or fresh herbs like thyme or rosemary. Serve cream corn hot, garnished with chopped parsley or chopped chives if desired.
Conclusion
Making cream corn from corn on the cob is a simple and satisfying way to enjoy the fresh flavors of summer. By following these easy steps, you can create a creamy, flavorful side dish that's sure to please your family and friends. So next time you're at the farmer's market or grocery store, pick up some fresh ears of corn and give this recipe a try!
