We have been loving corn this season. In fact, we are going to be sad when corn season comes to an end. Why does it taste so much better than the past few years? I mean it has been really juicy, crisp and flavorful this year. During one of our corn eating sessions, I remembered a favorite childhood recipe; Creamed Corn! I do not remember the brand, but it was a pre-made can of deliciousness. Sweet, creamy and ever so good.
Once I have a food memory come to me, I usually cannot shake it and started playing around with a few recipes. I was really inspired to start making my own creamed corn by this recipe from Food and Wine Magazine. What I loved about it was that it was savory, and not sweet as the one from my childhood; but, what I didn’t like was that it was not creamy.
I played around with the recipe a few times, maybe too many in Lenny’s opinion as I think he may be tired of cream corn by now; but it was a success. I used lots of fresh corn as well as pancetta and Cream Fraiche and sour cream to create a really thick and creamy side dish. I cooked half the kernels to blend all of the flavors, then I added some raw ones towards the end of cooking for added texture. It is SO GOOD! You really have to make it. And, if you have leftover corn stock, it is good with a little parsley and pasta tossed in and enjoyed as a light soup.
You still have time to take advantage of corn season so hurry up and make this!!
More Summer Corn Recipes to enjoy: