Creamed corn earns better. This recipe proves it.

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Why does it work

“Milk” the corn extracts the best taste from the sweet corn of fresh summer and add strength for a silky mouthfeel.
A mixture of heavy cream and sour cream compensates for wealth and tang.
Red peppers and fresh parsley add color for a particularly festive side and remember a famous “party dip of the middle west”.

I have a suggestion and the purists won’t like it: it is time to put the cream back into creamy corn.

Yes, it is true that the doses with a sliding “Creamed Mais” are milk -free on the grocery shelf and only contain corn and its drain (and often some additional sugar). “Creamed” is a texture, not a list of ingredients.

And this simplicity has an elegance! Long before the corn in doses turned into the grocery store shelves, indigenous chefs made a version with only corn and “corn milk” – this sweet, starchy flash on powdered corners and juice.

But the enlargement of this corn milk with a little cream can give the dish luxury and create a velvety sauce that clings to every maize. You may be tried to lighten the process with full milk or half and half, but I recommend this route not-the result sees less like cream corn and more like corn in a milk bowl. Instead, I use an equal amount of heavy cream and sour cream to ensure that each kernel is covered in a silky, starchy liquid that complements the natural sugar and strengths of the corn with a little acidic blow.

Serious food/ Lorena Masso

From there, the dish is endlessly adaptable – you can add allies such as onions, garlic or spring onions, cheese and all fresh herbs that you like. But for this recipe I lean into my Iowa heritage (after all, this is a maize recipe) and suggests that you take over the aromas of a classic midwest party. You heard me: Partymais.

If you go to a tailgate or pot luck in Iowa, the likelihood that she has sold “party dip”, a acidic cream-based chip dip that Midwest Dairy Anderson-Erickson has sold since the 1960s.

Of course you can ask yourself: “How does a party taste?” And the answer, at least according to the ingredients of the container, is like confetti stains made of onion, red peppers and parsley.

The aroma profile is natural pitch for corn – the finely chopped red pepper is reminiscent of Maque Choux (a classic dish in Louisiana from steamed corn and peppers), while the other ingredients – onion, a little Cayenne, some optional msg – in the chip -Dip gag, without overtaking the sweet summer corn.

Regardless of whether you go full party corn or not, I strongly recommend ending at least one cup of the mixture in a mixer or with a immersion mixer. Don’t overdo it – a few impulses will do it. They are after an open -ended grains that give the court texture and a last outbreak of strength and sugar. This step is particularly important if you use frozen corn and miss the corn milk.

The last touch is a heavy sprinkle with a chopped flat leaf petersley, which gives a festive color and an enemy freshness. There is a time and a place for simplicity. But this time and this place is not a summer in Iowa, where fresh corn of sugar is a weed and “party”. This is your invitation to join.

Creamed corn earns better. This recipe proves it.

Cooking mode
(Keep your screen awake)

2 tablespoon ((28 G))) unsalted butter
1/2 medium Yellow onion ((4 Ounce; 110 G), chopped
1/2 medium Red pepper ((3 Ounce; 85 G), chopped
2 medium Nelken garlicchopped
1 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
1/2 teaspoon fresh ground black pepper
3/4 teaspoon MSG (optional)
1/4 teaspoon Cayenne
3/4 cup ((175 ML))) Whipped cream
3/4 cup ((175 ML))) sour cream
4-5 Ears fresh cornhatched, or 18 Ounce ((496 G) Frozen corns (see notes)
2 tablespoon Flat leaf parsleyfinely chopped

Stand upright and use every cornstobel on a large cutting board Preferred method. Do not worry that you cut out corn out of the cob every last piece at your first pass – as close as possible, without meeting a lot of resistance. Place in a medium bowl.

Serious food/ Lorena Masso
Work with a cob with cornsters over the bowl and run the back of your knife firmly above the surface of the cob to extract the “corn milk” – every remaining juice or particle. In total, you should have about 1 pound of grains and milk.
Heat butter in a Dutch oven or a large sauce pot over medium heat until they have melted. Add onions and red peppers and cook with occasional stirring until peppers are soft and the onions become translucent for about 5 minutes. Add garlic, cayenne and black pepper and cook up to fragrant, about 30 seconds.

Serious food/ Lorena Masso
Add heavy cream, sour cream, corn, salt and MSG (if used) and stir it to combine. Often stir in medium heat until the flavors are merged and corn soft and heated by 8 to 12 minutes. When the mixture begins to cook, lower the heat until the cream only gushes around the edges.

Serious food/ Lorena Masso
Transfer a frequent cup of corn mixture to a blender (or a mixer if you use a immersion mixer) and in the impulse until the mixture is porridge but not completely smooth, 10 to 12 impulses. Slide back to the pot and stir around to integrate them. If necessary, season with salt and pepper to taste.

Serious food/ Lorena Masso
Switch off the heat, add parsley and stir well before serving.

Serious food/ Lorena Masso

Special equipment

Dutch oven or large pot, traditional blender or immersion mixer

Notes

Fresh corn begins to lose his sugar as soon as it is picked. Do this the day you buy the corn – and if you can’t, and if you can’t, Keep your sugar corn In the fridge.