Cream Corn From The Socket Of Davis
For those not from the South, the phrase "Cream Corn From The Socket Of Davis" might sound like a mouthful of gibberish. But for those who have experienced this classic Southern dish, it's a name that brings back warm memories of family gatherings, backyard barbecues, and home-cooked meals.
So what is Cream Corn From The Socket Of Davis? Simply put, it's a creamy, buttery, and slightly sweet side dish made from fresh corn. But like many Southern recipes, the name is just as important as the ingredients.
The Origins Of Cream Corn From The Socket Of Davis
The origins of Cream Corn From The Socket Of Davis are murky, to say the least. Some believe that it was invented by a man named Davis who would eat corn straight off the cob, leaving behind a hole or "socket" in the center. Others think that the name is simply a tongue-in-cheek way of referencing the fact that this dish is made from fresh corn.
Regardless of where the name comes from, Cream Corn From The Socket Of Davis has become a beloved staple of Southern cuisine. It's a dish that's often served at potlucks, church suppers, and holiday gatherings, and it's a great way to use up a bounty of fresh corn during the summer months.
The Ingredients
The ingredients for Cream Corn From The Socket Of Davis are deceptively simple. All you need is fresh corn, heavy cream, butter, sugar, salt, and pepper. However, the quality of these ingredients is key to making a delicious dish.
When it comes to the corn, it's best to use fresh, sweet corn that's in season. You'll want to cut the kernels off the cob, but make sure to scrape the cob with the back of your knife to extract as much of the milky liquid as possible.
The heavy cream and butter should also be of high quality. Don't skimp on the fat – this is what gives Cream Corn From The Socket Of Davis its smooth and creamy texture. And while the sugar might seem like an odd addition, it helps to balance out the sweetness of the corn and bring out its natural flavor.
The Recipe
Now that you have your ingredients, it's time to make the dish. Here's a basic recipe for Cream Corn From The Socket Of Davis:
- 6-8 ears of fresh corn, husked and kernels removed
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- In a large sauté pan, melt the butter over medium heat.
- Add the corn kernels and cook for 5-7 minutes, stirring occasionally.
- Add the heavy cream, sugar, salt, and pepper, and stir to combine.
- Turn the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the cream has thickened and the corn is tender.
- Adjust the seasoning to taste, and serve hot.
This recipe serves 6-8 people, but it can be easily doubled or tripled for larger gatherings. And while it's a great side dish for grilled meats and barbecue, it's also delicious on its own as a light lunch or dinner.
Conclusion
Cream Corn From The Socket Of Davis is a classic Southern dish that's both simple and delicious. It's a great way to showcase the natural sweetness of fresh corn, and its creamy texture makes it a perfect side dish for any meal.
So the next time you're looking for a tasty and easy-to-make side dish, give Cream Corn From The Socket Of Davis a try. Your taste buds – and your dinner guests – will thank you.
