Corn has arrived and this homemade version of creamed corn is simply irresistible. Serve it alongside grilled chicken or pork, although I love it on hot buttered toast.
Homestyle cream corn
Serves 6
½ onion, finely diced
2 Tbsp butter
8 ears corn, husks and silk removed
grated fresh nutmeg, couple of grinds
⅔ cup vegetable stock or water
½ cup cream
coarse salt and freshly ground white pepper
Method
To remove the kernels from the corn (be aware that it does get messy)
I stand a corn cob vertically over a large bowl and I often do it in the sink to prevent corn juice covering my kitchen. With a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob.
In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
Add the corn to the onions in the saucepan. Add the stock or water and reduce heat to a simmer, cover. Cook for 10-15 minutes until the corn is tender.
Add the nutmeg and cream to the corn. Cook, uncovered, for 5-6 minutes or until the cream has slightly thickened. Add salt and pepper to taste.
It will keep in the fridge for up to 2 days.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
