On Tuesday, September 9, 2014 2:33:12 PM UTC-5, Janet Bostwick wrote:
> On Tue, 09 Sep 2014 12:25:34 -0700, koko > wrote:
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>
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> >On Tue, 09 Sep 2014 12:36:17 -0600, Janet Bostwick
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> > wrote:
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> >
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> >>
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> >>Today we pulled the corn stalks from the garden. As a result, I have
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> >>a bunch of runty cobs of corn (the bees and the wind didn't do a good
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> >>job pollinating)
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> >>I was going to try Fried Corn. I've seen it often on cooking shows
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> >>but as I looked at the recipes, none appealed to me. I checked out
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> >>Corn recipes at the Food Network and have decided on the Neeley's
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> >>Southern Creamed Corn.
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> >>Southern Creamed Corn
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> >>Recipe courtesy of Patrick and Gina Neely
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> >>Ingredients
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> >>" 8 ears corn, husked
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> >>" 2 tablespoons sugar
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> >>" 1 tablespoons all-purpose flour
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> >>" Salt and freshly ground black pepper
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> >>" 1 cup heavy cream
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> >>" 1/2 cup cold water
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> >>" 2 tablespoons bacon grease
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> >>" 1 tablespoons butter
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> >>Directions
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> >>In a large bowl, cut the tip off cob. Cut the kernels from cob with a
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> >>small paring knife. Using the back of the blade, scrape against the
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> >>cob to press out the milky liquid.
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> >>Whisk together sugar, flour, and salt and pepper, to taste. Combine
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> >>with corn. Add the heavy cream and water. Mix.
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> >>In a large skillet over medium heat, heat bacon grease. Add corn
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> >>mixture and turn heat down to medium-low, stirring until it becomes
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> >>creamy, about 30 minutes.
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> >>Add the butter right before serving.
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> >>
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> >>This time of year with all garden produce finishing up, I have a
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> >>fridge full of veggies. Meal planning is not done around a protein
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> >>but rather which vegetable either takes the most room in the fridge or
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> >>which vegetable needs to go. Tonight's fare will be Tilapia, parsley
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> >>buttered potatoes, sour cream cucumbers and creamed corn. If I only
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> >>had some plums I'd make a plum kuchen for afters to have with ice
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> >>cream. The silly young people across the street moved into the house
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> >>with a lovely established garden and various fruit trees. Everything
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> >>just drops to the ground and goes to waste. Rats!
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> >>Janet US
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> >
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> >Here's something to do with the cobs. Don't think I'l throw another
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> >cob away before I make this.
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> >
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> >http://onehungrymama.com/2012/08/kit...id-corn-stock/
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> >
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> >koko
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>
> I never heard of corn stock before. What a great idea.
>
The corn stock would be great to substitute for the water in the
creamed corn recipe. That, I'm going to try. Sometime, on a day
when we're not running the A/C, I'll refrigerate the corn before
cutting it off the cob, then put the cut off kernels in the fridge
while making the corn stock, and reducing the corn stock to the
minimal amount necessary for cooking the corn kernels, then add the
cream, which I use less of than in the above recipe.

Heck, I learned several new things today.
>
> Janet US

--Bryan