Creamed corn. Not something I grew up with, that’s for sure.
Did you ever see My Big Fat Greek Wedding? I’ve referred to the movie before when talking about Hubby’s and my ‘pairing.’ My family is European. Hubby is an all-American Midwest boy.
I was born in France but immigrated to the United States while still a wee babe. Even so, before I was ten, we have lived in New York, Chicago and Beirut, Lebanon. Hubby was born in Ohio and lived in the same town for the first twenty years of his life.
I grew up eating dolma, moussaka and hummus. Hubby ate things like meat pies, beef stroganof, veal and pot roast (see a theme with beef going on here?).
When we were wed, one of the things my poor man asked me to make over and over was creamed corn. I never did because I had never had it before and it just sounded wrong. Plus, I had seen the canned variety and that did nothing to add to the dish’s appeal.
Enter Donna Hay and her variety of creamed corn; tacked on to a chicken recipe.
Can it get easier? No. That’s why it’s in a section called Everyday Easy.
Saute your garlic, add corn and cream; cook. Serve. (I did stop sauteing the garlic just shy of ‘golden.’ For me, once it hits that stage it starting to get a bit bitter.)
This is one of those situations where a dish can be so, so deceiving. What took mere minutes to prepare tastes like a million bucks. Garlic and corn were made for each other. They should marry and have corny garlic babies.
This side was perfect I served it with the Lemon Chicken and rice pilaf. All three of us found it downright edible (and delicious). This goes on the list of sides to make when we have company.
What I’d Do Different Next Time
Not a thing.
- ½ tablespoon olive oil
- 3 cloves garlic, crushed
- 4 cobs corn, kernels removed
- 1 cup heavy cream
- Heat oil in a frying pan over medium heat. Add the garlic and cook for 1-2 minutes or until golden. Add the corn and cream, bring to a boil and cook for 6-8 minutes or until thickened and reduced.
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