[Sca-cooks] Corn was Emergency supplies

[A F Murphy]

Canned creamed corn is just corn - no cream sauce. If you want to make
it fresh, take fresh corn on the cob, cut off the kernels without going
deep, and then run the back of the knife over the cob to remove all the
germ left on the cob. You can, if you wish, actually slit the kernels
before cutting them off. Do it before cooking if you are canning your
own (what a waste of good corn!) or after cooking if you want to eat it
fresh. The point is that you have all the insides of the kernel mushed
in together - nice and creamy. The milkieness is starch from the corn.

When I have fresh corn, I usually eat it right from the cob, but I have
done this if for some reason I ended up keeping an ear or two for a day
or so... the quality deterioration isn't as obvious. I'll also cut it
off the cob, then cook with a fresh tomato, barely cooked, not much more
than heated through.

Anne

Stefan li Rous wrote:

> Johnna Holloway commented:
>
>> My husband who grew up
>> all over as an army kid prefers canned corn. I do like
>> canned creamed corn at times, but that's about the only
>> canned corn I like and that's a rare thing.
>
>
> I do sometimes like creamed corn.
> Since you all have convinced me that often food from fresh ingredients
> beats the same food using canned ingredients, does anyone have any
> good recipes for "creamed corn" using fresh or frozen corn?
>
>
> I have made a "cajun" corn recipe that Adamantius posted or sent me.
>
> That had whole corn kernals in it in a cream-like sauce. But maybe
> that is not "creamed corn". At least the stuff I get from the can
> has a lot more smushed kernals than whole and the juice is different.
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris            Austin, Texas          stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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