From Scratch Creamed Corn

It is definitely corn season here in the Southeastern USA! We have gotten corn with our farm share a few times now, and we were given some by my husband's parents as well. You can only eat so much corn on the cob before it starts getting boring, but it's so good! So I am trying to come up with different ways to prepare all this fresh, delicious corn so none of it goes to waste. So far we have boiled it and just eaten it off the cob, we brought some to a gathering with friends and grilled it, and I used some in corn bread. Tonight we made pizzas (more on that in another post).When I was a kid in public school they always served corn on pizza day. So to me, the two go together.

Now you're probably thinking "If I can get it in a can, and it's already dairy free, why would I make my own?" The answer is because home made is always better- at least in my opinion! And creamed corn from scratch is so good!

The hardest part to this recipe is cutting all the corn off the cobs. Our next corn delivery I will boil all the corn at once, then cut it and freeze it to make this easier at meal time.

Ingredients:
6-8 ears of fresh corn
1 cup unsweetened soy milk (I find Trader Joes is the best for cooking)
2 tsp salt
1 tsp sugar
2 tsp dairy free margarine
2 tsp flour

(Not pictured is the flour- my husband was using it for the pizza dough)

Directions:
If using fresh corn the first thing you have to do is shuck it, of course! That is my least favorite part. I am always afraid I am going to find a little critter in there- and last night I did. That ear went on the front porch, worm and all, for my husband to deal with. Worms freak me out.



1. Cut the kernels off the cob using a sharp knife. I placed mine on a plate and made a mess- next time I'll use a bowl.

Yup- I made a mess!

2.Take half of the kernels and put them in a food processor. Pulse until just smooth.

3.Put all the corn in a saucepan with 1 cup soy milk. Bring to a boil, and let simmer on medium low heat for about 10 minutes. Stir in the salt and sugar.



4.Make a roux in another small saucepan using the butter and flour. Melt the butter on very low heat, and add the flour. Be careful not to burn it. Add this to the corn mixture. Stir until slightly thickened.

Sprinkle with salt and pepper if desired, and serve hot.

For dinner last night we had pizza, watermelon salad, and the creamed corn. It was a great summer evening meal!

Yes, this is my plate- the pizza was made with veggie shreds mozzarella cheese and turkey pepperoni.





Oh and here's this week's CSA delivery: Tomatoes, green beans, 2 watermelon, 2cantaloupe, and of course, the corn.