Creamed Corn

Dedicated to Chris C. and Andrew R. Congratulations!

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, combine the Butter, Onion, Garlic, and Jalapeño; heating on low-medium heat until for 3-5 minutes.
• Add the Corn, Cream, Salt, and Pepper.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Sweetened Creamed Corn
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.