Creamed corn.

Everyone loves creamed corn, right? I’ve always for my whole life had creamed corn out of a can. I thought that was just the way it came. Of course I’m thinking back to when I was a kid but even to this day I’ve never made it or had anyone make it for me. As a matter of fact it’s pretty damn easy to make yourself. Not as easy as opening a can and heating it up but close. Again, making these things yourself lets you use more organic ingredients. It’s fresher and always, always, always tastes better. No added sugars or preservatives. Actually there was no salt or sugar in this recipe at all. If you have a bag of corn in your freezer and a little heavy cream you should go for it, your family will love you for it.

I would have rather used fresh organic corn cut right off the cob but I just didn’t have any and I typically have a bag of frozen organic corn in the freezer.

Creamed Corn

Makes 4 small portions, 2 large. Recipe taken from the wonderful Design Sponge. The recipe was by Design Sponge guest Harold Dieterle, winner of the first season of the Bravo show Top Chef.

1 T. extra virgin olive oil
1 large clove garlic, sliced
1/4 c. sliced shallots, (I didn’t have, I used a t. onion powder)
16 oz. organic sweet corn, thawed in water and drained
1 pint heavy cream, about (I used a little less)
1 T. fresh chives, chopped (I didn’t have, didn’t use)

Heat up the oil in a medium pot. Add half the corn, garlic and onion and cook for a couple minutes. Add just enough heavy cream to cover corn while some is still showing through. Simmer for about 20 minutes until cream thickens. Pour into a blender and puree until smooth. If it’s too thick add more heavy cream till it’s thick but easily pourable. Pour back into pot and add remaining corn and simmer for another 10 minutes or so.

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