Today we pulled the corn stalks from the garden. As a result, I have
a bunch of runty cobs of corn (the bees and the wind didn't do a good
job pollinating)
I was going to try Fried Corn. I've seen it often on cooking shows
but as I looked at the recipes, none appealed to me. I checked out
Corn recipes at the Food Network and have decided on the Neeley's
Southern Creamed Corn.
Southern Creamed Corn
Recipe courtesy of Patrick and Gina Neely
Ingredients
" 8 ears corn, husked
" 2 tablespoons sugar
" 1 tablespoons all-purpose flour
" Salt and freshly ground black pepper
" 1 cup heavy cream
" 1/2 cup cold water
" 2 tablespoons bacon grease
" 1 tablespoons butter
Directions
In a large bowl, cut the tip off cob. Cut the kernels from cob with a
small paring knife. Using the back of the blade, scrape against the
cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper, to taste. Combine
with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat bacon grease. Add corn
mixture and turn heat down to medium-low, stirring until it becomes
creamy, about 30 minutes.
Add the butter right before serving.

This time of year with all garden produce finishing up, I have a
fridge full of veggies. Meal planning is not done around a protein
but rather which vegetable either takes the most room in the fridge or
which vegetable needs to go. Tonight's fare will be Tilapia, parsley
buttered potatoes, sour cream cucumbers and creamed corn. If I only
had some plums I'd make a plum kuchen for afters to have with ice
cream. The silly young people across the street moved into the house
with a lovely established garden and various fruit trees. Everything
just drops to the ground and goes to waste. Rats!
Janet US