Foodie Friday Southern (Tier)-Style Creamed Corn
Let's preface by saying I generally hate creamed corn. The stuff out of the can is just gross looking to me and the texture (mouth-feel) equally unpleasant. Also be it said, I hate to "yuck" someone else's "yum", and the husband really likes creamed corn. If it's not on the cob, he would choose creamed.
After being gifted with four ears of leftover, fire-roasted sweet corn from the campground corn roast, I was thinking what I wanted to do with it without repeating the really good corn salsa featured on a previous Foodie Friday and decided to give creamed corn a chance at redemption. A little good corn and some Southern-style heat and sweet, I'm pretty sure even creamed corn haters like me will like this easy side dish.
Southern (Tier) Creamed Corn (Prep. time about 20 minutes after cutting kernels from the ears of roasted corn. Makes about 12 1/4C. side side dish servings.)
kernels from 4 ears roasted corn (about 3 C. can use frozen or canned and drained sweet corn)
3 Tb. butter
3 Tb. flour
3 C. half-and-half (or milk)
1 Tb. Kosher salt
2 tsp. ground black pepper
3 Tb. honey
1/8 tsp. Cayenne pepper
1 tsp. smoked paprika
In a large sauce pan, melt the butter over medium heat. Whisk in flour and cook over medium/low heat for about 3 minutes until it turns light brown. Slowly whisk in milk (cream) about 1/2 C. at a time. Make sure you get into the edges to get all the flour incorporated into the liquid. Add salt, pepper, Cayenne, paprika and honey. Keep whisking or stirring over medium/low heat until the sauce thickens into a silky, creamy gravy consistency. Stir in corn and simmer until corn is warmed through.
Can be served warm as-is or spoon into individual ramakins and bake in a 350 oven for about 15 minutes until a little browned on top, much like scalloped potatoes.
With a dozen or more servings, you can easily keep leftovers in a jar in the refrigerator for at least a week.
The husband commented on how this creamed corn was much better than the canned stuff he had always been fond of since there was actually some texture and "bite" to the corn in addition to the heightened flavor from fresh produce.