Creamed Corn

Ingredients

8 ears Silverqueen corn, shucked and scraped to remove milk

2 cups Water

1 stick Butter

1 1 /2 tsp Salt

1 /2 tsp Pepper

2 Tbsp Half and half

2 tsp Cornstarch

Instructions

Break two of the shucked corncobs in half. Place in a small sauce pot with two cups of water. Simmer for 10 minutes to make a corn stock.

Melt butter in a medium sized skillet over a medium heat and add corn and 1 /2 cup of the corn stock, salt and pepper. Simmer over low heat 10 minutes. Dissolve cornstarch in the Half and Half and stir into the simmering corn mixture. Return to a simmer. Serve hot.

Yield: six to eight servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

RobertStJohn.com