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!!
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8 ears of corn
5 garlic cloves, paper on and slightly smashed
1 yellow onion, paper on and quartered
2 bay leaves
6 cups of water
8 ounces pancetta, diced
1/2 yellow onion, minced
2 garlic cloves, minced
2 tablespoons unsalted butter
1/4 cup cream fraiche
1/2 cup sour cream
kosher salt, to taste
black pepper, to taste
Cut the kernels off of the combs and place them in a bowl.
Place the combs, garlic, yellow onion, bay leaves, sprinkle of salt and water into a large shallow Dutch oven. You may have to cut the cobbs in half.
Bring to a boil.
Lower heat and simmer until you have about 1 cup of stock. (sometimes I cook down until I have 2 cups and enjoy the other cup as lunch with little pasta)
Remove from the heat and set aside.
In a large frying pan or dutch oven cook the pancetta over low heat until lightly golden.
Add the onion and garlic. Stir and cook for 3 minutes over low heat.
Stir in half of the corn kernels, stir and cook for 3 minutes.
Add 1 cup of the stock, stir and cook over low heat, until the liquid is reduced. This will take about 15 – 20 minutes. Stir often.
Add the remaining kernels and stir.
Stir in the butter, cream fraiche, and sour cream.
Cook for about 5 minutes over medium-low heat, stirring the entire time.
Remove from the heat.
Season to taste with salt and pepper.