Hi there my Galley Friends. I hope you are well and looking forward to some good spring weather as we are on the east coast. Bit by bit things are opening up as the dreaded virus subsides.
I still don’t go out much for retail ventures so I spend time in my land kitchen concocting ways of not using commercially prepared ingredients. It’s a challenge for me and I really enjoy it.
This latest recipe was the results of needing cream style corn for my shepherd’s pie. Gravy isn’t always my preferred base and sometimes on the boat I would use canned creamed corn. With St. Patrick’s Day coming up soon I set about making my usual Irish inspired dish and guess what?…no creamed corn,
Well, I tell you. it’s really easy to make and SO much better than the canned stuff. My recipe makes about three cups so with the left overs I of course had to figure out what to do with the rest.
I’ll close now to work on more ways to use Home-Made Cream-Style Corn for you so please drop back soon. Remember, it’s almost St Patrick’s Day. Why not try my GUINNESS SHEPHERD’S PIE while you’re waiting for me to return. Bye for now
Home-made Cream-Style Corn
- 5 cups frozen corn kernels thawed or drained canned corn
- 1/2 cup heavy cream see Galley Kat Notes below
- 1/2 tsp salt
- 1.2 tsp pepper
- 1 tbsp sugar
- 1 tbsp butter
- 1/2 cup whole milk
- 1 tbsp flour
- 1.4 cup grated Parmesan
- Add corn, cream, salt, pepper, sugar and butter to saucepan and bring to a gentle simmer.
- Whisk milk and flour together to make a slurry
- Add slurry to simmering corn and cook until it begins to thicken
- Stir in Parmesan and serve hot.
- Can be stored in the refrigerator for three to four days.