The last time I made creamed corn with basil, I already had one cob scraped. Too late to go back but I grabbed my camera and recorded the rest of the process. I know a lot of you out there know how to “cream” corn when cutting it off the cob but some of you don’t so here’s a blow by blow in pictures just for you (and anyone else who wants to peek).
Everyone knows how to shuck corn. I never wash my corn once it’s shucked. To me, that equates with washing a banana after it’s peeled. It’s unnecessary and the water clinging to it dilutes everything and you lose flavor if you’re going to eat it raw—and is there any other way?? Then put one hand against the ear and roll it with the other one to get the silks off. The real skill comes in cutting it off the cob.
When I was a child, my mother would cut corn off and never never cut it clear down to the cob. She always barely “tipped” it and had me up in a chair doing the same thing when I was eight years old. Yes, with a sharp knife. The sharper the better.
Here’s what you want it to look like after you’ve finished tipping it.
Then she taught me to turn the knife over and use the dull edge to scrape the “cream” off the cob.
We’ve already treated it gently. This is where you want to put some muscle into it and get every last bit of the creamy goodness.
Now for the basil. This was straight out of my garden. I’ve never used dried basil in this recipe but if you have to, let me know how it tastes. I like a LOT of basil.
For a job this small, I don’t break out the cutting board, I just roll up the leaves and cut them right over the bowl to make a chiffonade of basil. Can you tell I’ve been watching the Food Network?
Now for the salt or not. Either way you want it. I prefer mine with a nice sprinkle.
Then grab your spoon and give it a good stir.
Now, take a look at all the good cream from the corn. Amazing! Not a drop of water in it! And do you know that canned creamed corn doesn’t have any cream in it? Next time you are in the grocery store, visit the foreign country known as Canned Goods and read the label.
See the little arrow pointing at the mess? If it isn’t cleaned up right away, it will stick like glue. If you don’t want to mess up your table (and my mother would have been disgraced at my behavior) you can cut the corn in a container in the sink or put newspaper on the table. Neither one would have looked pretty in the pictures, though.
And now for the finished product. All ready to eat and garnished with a basil leaf. (I’ve also learned not to garnish with something that isn’t in the actual dish as an ingredient.)
Can you say “SUPER DELICIOUS!”? I eat it with the same spoon I use for stirring. Saves on dishes and it gives me the mouthful I want. And want. And want. BTW, this was the sweetest corn I’ve had so far this summer!
If you have another take on this, share by leaving a comment!