Friday, August 29, 2008
As a kid, I loved corn on the cob. It was the highlight of summer visits to my grandparent's house--my grandpa, an Iowa transplant, always had a big garden including lots of sweet corn.
Unfortunately, the summer of my sixth birthday found me without any front teeth--tragic, indeed, for a corn on the cob lover. But I toughed it out and chewed that buttery cob with the teeth on the side of my mouth! That left a nice greasy swath up my cheek--totally worth it, though. I have, however, been scarred for life by my uncles who thought it hilarious to sing, "All I Want For Christmas is My Two Front Teeth..." over and over (my front teeth took months before they grew in again).
Well, I must have some scar tissue left on my soul--although I still like corn on the cob, I have found a delicious creamed corn dish that one may daintily eat with a spoon. No front teeth required.
Creamed Summer Corn
5-6 ears of fresh corn
2 cups nonfat or 1% milk
1 TB cornstarch
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
4 slices of bacon
1 cup chopped leeks (whiteish parts only)
1. Cut the kernels from the ears of corn to measure 3 cups. Using the dull side of the knife, scrape corn "milk" and remaining pulp from the cobs into a bowl.
2. Place 1 1/2 cups kernels, nonfat milk, cornstarch, sugar, salt and pepper into a blender. Process until smooth.
3. Cook the bacon in a large skillet over MH heat until crisp. Remove bacon; reserve 1 tsp drippings. Crumble bacon
4. Add leeks to the pan; cook 2 minutes, stirring constantly. Add corn puree, 1 1/2 cups of corn kernels, and corn milk/pulp to pan. Bring to a boil; reduce heat and simmer 3 minutes. Stir in bacon. It's also good with a few chopped walnuts on top.
Enjoy with a good steak and a crunchy summer salad!