Creamed Corn

serves 6-8


12 large, plump ears of corn (I prefer yellow), husked and silks removed

2 Tablespoons butter

Kosher salt to taste


Using a corn cutter, cream the corn over a large bowl.  (The creamed corn can be frozen in flattened, freezer safe zip-top bags for up to 6 months.  Thaw completely in the refrigerator before continuing with the recipe>)  Transfer the corn to a large saucepan, then add the butter.  Bring the mixture to a simmer, stirring constantly. Reduce the heat to low, cover, and cook, stirring occasionally until the corn has thickened and is a deep golden yellow, about 3-4 hours. 

Season to taste with kosher salt.  Enjoy!


Printed from thegalleygourmet.net