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Creamed Corn

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It just doesn’t have a ring, does it?

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Creamed corn was one of those things I dreaded as a child.  Probably because it came out of a can.  Hard to believe since we had a whole garden dedicated to corn stalks and my mom used to freeze a ton every year.  Somehow, though, at some point I guess we would run out of the real deal and sure enough that would mean it was time for some deconstructed shepherd’s pie and creamed corn from a can.

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Hard to believe something so bright and yellow can come out of that ugly dirty green husk, especially at this time of year.

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Thanks to Ellie Krieger and Comfort Food Fix this was incredibly easy to make.  Just thicken some milk with cornstarch, add the corn and simmer for about five minutes.  I used my immersion blender to puree some of it.   It was better than the version from the can.

My mom has a similar version of creamed peas, but with butter, and you don’t actually cream the peas.  That one is up there on my repeat list for sure.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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