Tuesday, August 11, 2015

Ryan & Kathryn's Creamed Corn

Right after Matt and I got married back in 1993, we had friends we cooked with every weekend -- Kathryn and Ryan Ennis.  It was so much fun.  We tried lots of new recipes, like making bread with a yeast made of fermented grapes.    This is one of the recipes we tried and loved.   It converted me to being a creamed corn lover.  Prior to this time, it was on my top ten most hated foods list.  Probably because the only cream corn that was ever served in my home growing up was canned.  Yuck.   I realized you definitely need to try new foods, even those things you think you hate.  You just may change your mind.

5 medium ears fresh white corn
4 tablespoons butter
1 large onion, diced fine
1 teaspoon salt
1 small bay leaf
1 clove garlic, chopped fine
1/4 teaspoon fresh ground pepper
1/4 teaspoon cumin
1/4 teaspoon ground sage
1/8 teaspoon cayenne pepper
1 cup heavy cream

Corn kernels from ears of corn.
Melt butter in a heavy pan over medium heat; add diced onion and garlic and cook for about 5 minutes until soft.
Add corn and cook stirring continuously for 5 minutes.
Reduce heat to low and stir in the herbs and spices.
Cook for about 2 minutes longer.
Stir in the cream and allow the mixture to simmer for about 3 minutes so the cream with thicken.

Makes about 4 cups.

Note:  Smoke corn over hickory chips for 30 minutes for added flavor.