I swore this wouldn’t work out. But something (well, my boyfriend, really) told me to take photos anyway. I shrugged and said “what the heck.” A couple of nights ago, I looked at three ears of perfectly cooked corn on the cob and knew I had to do something with it. I’d been slathering butter and garlic all over those perfect ears for days now, and I (Don’t even think I’m going to say that I got sick of it, because that could never happen.) felt compelled to try something different. I didn’t want to mess with perfection, but, against my better judgement…
“Creamed corn,” he said. I’d never made it before. The concept was simple enough, and if being a southerner has taught me anything (I’m barely a southerner. I’m from Ft. Lauderdale.), it’s that I know how to do corn. And, I’ll tell you, I’d save a couple of ears again to make this easy peasy creamed corn…with garlic. (I had to work the garlic in there. I had to.) That business came out soooooooo gooooooooood.
- 3 ears cooked ears of corn, cut off the cob
- 2 tablespoons butter
- 1 teaspoon minced garlic
- pinch of cornstarch
- 1 cup milk
- 1/2 cup half and half
- Salt and pepper to taste
Melt butter in your favorite skillet over low-medium and add the minced garlic to the pan before it starts to bubble.
Add the corn to the pan and toss. Keep the heat at low-medium. Meanwhile, make a slurry by adding the pinch of cornstarch to a small amount of the milk and whisking. The goal is to just get the clumps out.
Add the milk, half and half, and slurry to the pan with the corn and bring to a slight simmer.
In a food processor or blender, take out about half of the corn mixture and blend. It’s up to you how pulverized you like your corn to be. (I’d actually blend less next time because I’d like more texture.) Add the blended bits back to the pan. Simmer over low-medium heat for about five minutes until it thickens. Add salt and pepper to taste and serve.
There. Creamed corn. With garlic. Yum.
Happy creamy corn, everyone!