It’s not difficult to make your own creamed corn, and the results are well worth it, showing off the texture and subtle sweetness of the kernels.
- Prep: 20 min
- Cooking: 22 min
- Homemade Creamed Corn
- 6 ears corn
- 2 tbsp (30 mL) butter
- 3 tbsp (45 mL) water
- 2 tsp (10 mL) sugar
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) all-purpose flour
- 1/2 cup (125 mL) Milk
- 1/3 cup (80 mL) 35 % cream
- 1/8 tsp (0.5 mL) Cayenne pepper
- Lobster Ragout
- 3 tbsp (45 mL) butter
- 12 green onions sliced thinly
- 1 cup (250 mL) fish stock
- 3/4 lb (360 g) cooked lobster meat diced
- Freshly ground salt and pepper to taste
- Lemon cut in wedges
Southern Creamed Corn
Cut the kernels from the cobs with a sharp knife, then scrape the back of the blade against the cobs to extract the milky liquid. Set aside in a bowl.
In a non-adhesive saucepan, melt the butter. Add the corn, water, sugar and salt. Bring to a full boil and simmer 5 min.
Sprinkle the flour over the hot mixture and mix well. Add the milk, cream, 1/3 cup (80 mL) of water and the Cayenne pepper. Bring to a full boil, reduce the heat and cook, uncovered, until mixture is creamy and corn is cooked, about 8 min. Set aside.
In a skillet, melt the butter. Add onion and sweat 5 min without browning.
Add fish stock, bring to a boil and simmer 3 min. Add lobster meat, add salt and pepper to taste and reheat 1 min. Ladle the hot creamed corn into shallow bowls and top with the Lobster Ragout. Garnish with fresh herbs and lemon.
Many fish stores now sell fish stock. Instant bouillon cubes are an acceptable alternative.
You may substitute Nordic shrimp for the lobster and the dish will be just as delicious.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 109 mg|
|Vitamin B12:||64 %|