I grew up on my grandmother’s cream corn. I don’t know if it had actual cream in it or not, but it definitely had LOTS of butter. Plus, it seemed as if she cooked it for HOURS to get that creamy consistency.
My Mom modernized the routine by microwaving the corn, but she kept her Mom’s requisite butter. Still tasty, and with a good deal less stirring.
Well Mom, and May, I’m sorry — but I’ve got a new plan for cream corn. My method is less creamy, more crunchy, and very fresh. And … it doesn’t depend on butter for the flavor. But that doesn’t mean there’s no fun. Here’s what you need:
Josh’s Sauteed Summer Corn
Four ears of fresh corn
half an onion, diced
3 tsp olive oil
3/4 cup (about) of 1% milk
salt and lots of fresh pepper, to taste
1/cup chopped basil, optional
Shuck your corn and dice your onion. When removing your corn from the cob, place the pointy end in a bundt pan to catch the kernels as you run your knife down the cob, like this:
Next, saute your diced onions. While that’s happening, remove the kernels and set aside, then run your knife along the corn husks to extract the corn milk.* Best thing to do is show you how. Watch:
Now, add the corn kernels to the pan, along with the corn milk.* After 3-5 minutes (or when the pan is looking dry), add the milk a little at a time, allowing it to cook down. After about 10 minutes, right before serving, add your basil. Done!
If you’re a traditionalist, this may not float your boat, but every time I’ve made it this summer it’s been my favorite thing on the plate. Plus it’s so easy and not that messy.
Matthew & I have been super-busy with work, but we’re going to try to get more quick recipes like this one in front of you more often. Let us know what you think by leaving a comment on our Facebook page!
Thanks, and happy Mischief-making!
*Corn milk should not be fed to Baby Corn. It prefers soy sauce.