I adored creamed corn as a child. You know the kind that comes in a can and makes a fantastic toasted sandwich filling paired with oozy melted cheese. Soothing and gentle, this homemade version is unfussy and delicious.
LATE SUMMER CREAMED CORN RECIPE
Serves 5-6
2 Tbsp butter, ghee or olive oil
2 brown onions, diced
4 cloves of garlic, peeled and finely sliced
2 Tbsp tapioca or cornflour
3 cups cooked corn kernels
1 cup chicken or vegetable stock
½ cup cream
½ cup milk
A small bunch of spinach, finely chopped
2 bay leaves
- Warm the butter, ghee or olive oil in a large saucepan over medium heat. Saute the onions and garlic, and cook, while stirring, until honey coloured. Sprinkle with the flour, and stir with a wooden spoon for a minute or so.
- Add the corn, stock, cream, milk, spinach and bay leaves.
- Simmer over a low heat until luxuriously creamy.
- Season with sea salt and ground pepper, and serve*.
*I enjoyed mine like soup from the bowl, although spooned generously over toasted sourdough with a little grated Parmesan would be ideal.
For more from Eleanor Ozich see petite-kitchen.com
