On Sat, 27 Mar 2021 17:56:25 -0600, US Janet >
wrote:

>On Sat, 27 Mar 2021 18:33:43 -0400, Boron Elgar
> wrote:
>
>>On Sat, 27 Mar 2021 11:02:43 -0600, US Janet >
>>wrote:
>>
>>>
>>>I have absolutely no idea where I learned how to make creamed corn.
>>>There are tons of recipes on the 'Net. I looked in all of my oldest
>>>cookbooks for the recipe I remember but couldn't find it. I'm
>>>guessing I got the recipe from Organic Farming and Gardening decades
>>>ago.
>>>Anyway.
>>>Set the cobs on end and slice downward with a sharp knife to cut the
>>>kernels off the cob. (doing it the old fashioned way, you would also
>>>scrape the back of your knife down the cob to release all the little
>>>bit of corn and juices left behind. This stuff is what originally
>>>made the corn dish 'creamy')
>>> That is the way that I originally made sweet corn.
>>>
>>>Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
>>>maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
>>>then add maybe 1 cup of cream. and cook to desired tenderness and
>>>thickness. Only add a teaspoon or so of sugar if your corn isn't very
>>>sweet.
>>>
>>>That's the best that I can do. I just cooked by rote yesterday and
>>>don't really remember exactly how much and when.
>>>
>>>Check the Internet. Lots of recipes out there, some with some
>>>interesting twists.
>>>
>>>Janet US
>>
>>
>>Do you think it'd work with frozen (defrosted or zapped a min or two)
>>corn kernels?
>
>there are recipes expressly for frozen corn on the 'Net so it must
>work. Texture and taste will be different.
>Janaet US


If you are looking for fresh corn recipes....this is nice:

https://www.davidlebovitz.com/fresh-...-salad-recipe/


Nice summer salad.