#PretendCookingShow: Grandmom Corn 🌽 My sisters and I grew up on this corn, it tastes like summer. I make mine without sugar and it seems to go down just fine, although of course my kids prefer when it is made by the queen herself. We love Grandmom. Leftovers are great in tomorrow’s salsa!
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Grandmom’s Creamed Corn, adapted from a recipe by Marge Aldredge
Ingredients (this is all loosey-goosey from Pat Garner’s approximations):
- 8 ears of corn
- ¾ cup water
- ¼ cup butter (JG thinks less)
- 2 Tablespoons sugar (JG thinks this is optional)
- Salt & Pepper to taste
- ½ cup milk
- 2 Tablespoons flour
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Directions:
1. Cut your kernels off of your cobs. Just the tips of the kernels so they get tender. Pat says you must remember to scrape the cobs!
2. Add kernels and water to a skillet and cook over medium high heat. Salt and pepper to taste while tenderizing.
3. Mix flour and milk together to form a slurry (Pat just calls this “Milk & Flour”). Once kernels are a little more than al dente, add slurry. You probably don’t need all of the slurry, just enough to thicken it. We used half. (JG says you could also just make half of what is called for and go from there 😂).
4. Cook for a minute or two more, until fully incorporated and creamy.
5. YUM. (JG says this step is very difficult to screw up. Grandmom Corn is yum).
Date: 02 June 2024
