Candy Creamed Corn

This isn’t about the orange and yellow striped Halloween candies pretending to be corn but obviously aren’t.  You couldn’t pay me to eat them.  This is about a creamed corn dish that’s perfectly creamy, perfectly sweet, and more than mildly addictive.  It’s a dish I cross my fingers for every time my family gathers together for a potluck hoping my cousin Achie Nic won’t try something new and bring something else instead.  Her creamed corn is a staple at our family dinners and one that I always look forward to.

Last weekend she shared the recipe with me when Paul and I decided to have a BBQ despite the weather dropping much too low much too soon.  We did our own summer conditioning with BBQ ribs covered in a spice mix rub (which included some of Yen and Sharan’s garam masala gift from their wedding) cooked low and slow in the oven, mashed potatoes and Achie Nic’s highly addictive Candy Creamed Corn. I call it that because it’s so good that I can easily eat it for dessert as much as a side.  I probably dipped my spoon in to try it a million times before serving.

Make this as one of your sides this Thanksgiving and see if you can avoid eating half of it before it’s off the stove.  I dare you.


Achie Nic’s Candy Creamed Corn
Adapted from Lawry’s Prime Rib Restaurant

What you need:

1 1/2 tablespoon butter
1 1/2 tablespoon flour
1/2 teaspoon salt
1 1/2 cup whipping cream
2 tablespoon sugar
1 can niblets or 3 cup canned whole kernel corn (or fresh or frozen is okay)
1 can creamed corn

What to do:

1. Melt butter in heavy saucepan.

2. Add flour and salt, stirring to blend.

3. Slowly add whipping cream, stirring constantly until thickened.

4. Add sugar, creamed corn and corn, heat.

5. For Au Gratin creamed corn, place corn in a 9 or 10-inch shallow casserole dish.

6. Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.


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