This is my father’s recipe for cream corn. He loved it and had strong opinions on how it should be done. Fundamentally, he had to be Exactly As his mother did. Of course. I took notes the last time I cooked him for him. And if you have some corn ears this summer, it’s worth doing this old but Goodie.
I’m going to be honest, the cream corn was never part of my repertoire, but when I cooked it for my father, I would end up saying to myself: “It’s absolutely delicious.” Need a few chives, but yes, register me. He would call it “2-2-1 Cream corn” and it is because you use 2 tablespoons of butter, 2 tablespoons of flour and 1 cup of milk before adding fresh corn grains. This is how he remembered the ratio.
My father liked to go to Andy’s orchard, near his house. No doubt, the source of some of the best California fruits. He was delighted to buy fisheries in the seconds tank at a reduced price. He picked up corn ears while he was also absent, and this summit defined for him. It also meant that it was the cream corn season. The process to make it could not be simpler, so let’s go.
Crème corn ingredients
- Butter
- Flour
- Milk
- Fresh corn
- Salt
- Chives (my addition)
Variations
I will resist (especially) to the urge to imagine everything by adding an endless list of riff ways on the cream corn. My father would probably say that the chives are already out of the limits. But there are a thousand different ways to have fun with this recipe. I can imagine a cacio e pepe version with digital black pepper and a shower of grated parmesan. Or finish it with a whirlwind of pesto, or some roasted cherry tomatoes. If you like a kick, think about each ways to explore this – sprinkle with chili oil, or a spoonful of crisp chili. Or work a little curry paste in flour and milk at the start of the process. You have the idea.
More corn recipes
- Coconut corn salad
- Miso corn chiette
- 11 ways to cook the corn in epis
- Stove
Continue reading cream corn on 101 pounds of cooking
