On 5/1/2016 9:11 AM, Sqwertz wrote:
> On Sat, 30 Apr 2016 18:30:22 -0400, jmcquown wrote:
>
>> On 4/30/2016 4:38 PM, Brooklyn1 wrote:
>>>
>>> I like corn but I much prefer frozen
>>> niblits... actually my favorite is canned creamed corn, I especially
>>> like it in corn muffins.
>> ...
>> Canned creamed corn, sorry, not a fan of it. I have used canned whole
>> kernel corn for quick corn chowder (usually made with bacon).
>
> Creamed corn is partially digested upchuck. I'll totally pass on that
> <shiver>.

Canned creamed corn is not exactly visually appealing, and the canning
process somehow changes the texture, IMHO. Personally, I avoid the
stuff no matter its application.

Just picked sweet corn-on-the-cob is [usually] so very good, and a
freshly-made batch of creamed corn can be oh-so-good, too ;-) My method
is to cut off the kernels, then use the backside of the knife to 'rake
down the cob' for the remaining milk and germ <--is that the right
word?==<<. Both are put into a pot, along with generous dollops of
butter and some heavy whipping cream for preferred denseness
(soupiness?). Add salt and other seasonings as desired. Use medium
high heat on the stove, stirring frequently for about 12-18 minutes
until heated through or desired doneness <--is that even a word?==<< is
achieved. Very simple and quite tasty =:-)

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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