MVCSA – Creamed Corn
In autumn, this region’s farms yield three of our most quintessentially New England products: squash, corn and beans. To take advantage of this, we’re sharing three recipes that feature these healthy ingredients.
We’re presenting them in the classic New England manner: unpretentious, hearty and perfect for family get-togethers.
Start to finish: 20 minutes
6 ears farm-fresh corn on the cob
6 tablespoons butter
1 teaspoon kosher salt
Husk the corn, being sure to remove all the corn silk.
Set a grater over a large bowl and thoroughly grate the corn into the bowl, being sure to save the corn milk that accumulates.
Set a large, heavy-bottom pan over medium-high heat. Once the pan is heated, add the corn along with all the liquid in the bowl. Stir gently, adding the butter one tablespoon at a time until it is fully blended and the mixture just begins to bubble and thicken.
Stir in the salt and serve immediately.