37 years ago, Barry and his good friend Bruce started throwing annual holiday potluck dinners to get their friends together in the post-college years. The only other person who has attended all 37 years is their friend Ken.
Some-time after that first party, Ken and his wife Susan started contributing their creamed corn (which I’m told appears every year now). After having attended my first B&B Holiday Party, I now know why.
If I had a dollar for hearing “that’s the best creamed corn I’ve ever tasted” that night, I’d be rich (or have 21 dollars from the 21 guests).
A few days after the party, I received a message from one of our friends (also at the party) for the recipe, because she wanted to make the creamed corn on Christmas Day. Unfortunately, no one I know got Ken and Susan’s recipe (and I don’t know them well enough to ask). I told Colleen that while I didn’t have it, I was hoping to clone it soon. On Christmas Eve morning, I found a 2007 recipe from Robert Irvine via The Food Network that I used as a springboard for my creamed corn to be served that same evening. Our dinner guests (Kim’s family) thought it was pretty good. It may not be the famous creamed corn that was served at the 37th Annual Bruce and Barry Holiday Dinner Potluck, but it’s pretty darn close.
Colleen, please let us know what you think when you get around to trying this! [K]
Please click here to view a printable version of this recipe.
Creamed Corn
~ Serves ~
4
~ Ingredients ~
- 3 ears fresh corn, husked and silk removed
- 1 tbsp. sugar
- 1 tbsp. salt
- ½ cup heavy cream
- 2 tbsp. butter
- ¼ cup grated parmesan and/or asiago cheese
- Pinch of salt, if needed
- Grind of white pepper
- Minced parsley, for garnish
~ Preparation ~
Preparation Time: 60 minutes
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Preheat oven to 375ºF.
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In a 5-qt. pot, bring water to boil with sugar and salt. Add corn and cook until tender, about 10-15 minutes. Place in ice water to cool immediately.
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Meanwhile: In a 1-qt. saucier, add cream and let reduce by a third over low heat. While cream is reducing, cut kernels from the cobs and set aside in 2-qt. bowl. Discard cobs.
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Remove cream from heat and whisk in butter (¼ tbsp. chunk at a time) and cheese. Add salt and pepper, to taste. Mix into prep bowl with corn kernels. Transfer to small casserole dish, cover and cook in oven for 15 minutes. Sprinkle with minced parsley and serve immediately.
Nutrition content per side serving: 258 calories, 21g carbs, 4.5g protein, 18g fat, 2g fiber
Cost per side serving: $0.68
Source: Rustic Garden Bistro
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