creamed corn

Creamed corn is all tied up in my forest of childhood memories.  I remember it served in the little lightly spotted grey Dansk dishes my mother served up to start meals sometimes. I remember it camping, cooked right in the fire (now that I know about BPA can linings those memories send little twinges up my spine, but that's altogether a different story).

(photo above, via Flickr)

A few years ago once we stopped using cans, we stopped having creamed corn. Actually I think I stopped long before that too, as I was probably in my mid-20's phase of making sure everything was new and different than what I did growing up.

So when my Mister Mister suggested we use the bounty of organic corn we've been lucky enough to find for the last month, I pounced.

We experimented. And this is what we've settled on.

Creamed Corn Redux

Heat a tablespoon of coconut oil in a large saute pan over medium heat until it is hot, then add 3-4 cups of fresh corn kernels (about 4 ears). Stir it so it doesn't stick or burn, for about 10 minutes. Season with salt and pepper.

Then add 1/2 cup of cream, and another 1/4 cup of either water or homemade stock, stirring frequently for 4-5 minutes.

I turn the heat down to low and simmer for awhile longer, 10-15 minutes at least.  Then I remove from the heat and add some more pepper and some parmesan cheese.

Then I refrigerate it and take it out the next day, warm it up and have a delightful feast.

... What? I know. It sounds absolutely ridiculous to purposefully not eat the corn right then and there. But trust me, it tastes even more delicious (markedly so) the next day. We've tried this several times just to make sure our taste buds weren't playing tricks on us.

And our Weck jars are simply wonderful. Just canned a pile of organic pears we picked from our local biodynamic orchard. Left lots less head room this time - just less than 1/2" inch, and felt a lot more confident about the process. It feels so wonderful to know that the fruit is safe. It still boggles my mind how home canners have to contend with BPA in their lids.