Do you ever hit on a simple dish and fall so in love with it that you eat it at least once a week?
This summer, this no-cream creamed corn has been in constant rotation on our dinner menu.
My brother first turned me onto this simple cooking technique a couple of summers ago, and then I spotted something similar in The New York Times Cooking app. It’s one of those no-recipe recipes: You can tinker with it and make it your own.
The key is grating fresh corn on the large holes of a box grater. Really go at it: Be sure to get all the kernels plus the soft, starchy goodness nearest the cob and all the milky juices, to boot. That, plus butter (and, OK, two more ingredients: salt and pepper) and you’re good to go.
This creamed corn works perfectly as a “go-under” side dish: as in, it goes under everything, from grilled scallops to sliced grilled pork tenderloin. Last weekend, we used creamed corn as the “grits” in a shrimp-and-grits dinner.
It’s the summertime equivalent of mashed potatoes: starchy, filling, flavorful, with just the right amount of butter to make it satisfying. Give it a whirl!
2-ingredient creamed corn
4 large ears fresh summer corn, husks and silks removed
4 tablespoons salted or unsalted butter
Salt and freshly ground pepper to taste
Chopped fresh herbs (optional): thyme, parsley, chives, tarragon
Grate the corn on the large holes of a box grater into a shallow bowl; be sure to grate all the way down to the cob to extract the soft, starchy interior of the kernels and the milky juice. In a skillet, heat 2 tablespoons of butter over medium heat; reduce heat to medium-low and add the corn. Add a generous pinch of salt and cook, stirring often to prevent scorching, until the corn is warmed through, 5 minutes. Stir in the remaining butter and herbs, if using. Season to taste with salt and pepper.