Creamed Corn

Oh, I love corn, sweet, fresh summer corn.... oh yum!
It is not summer yet, but the delicious yellow kernels are already starting to show up at the stores. There is nothing like summer corn, the kernels are sweet and plump, you barely need to do anything to it at all as they are so tender and perfect by themselves. My favorite way to eat corn is by far on the cob with butter and salt... makes my mouth water just to think about it.
I brought home a couple ears and made a creamed corn recipe for lunch today. I still prefer my corn with simply salt and lots of butter, but this was sort of light and also very yummy and tasty; corn and basil together, how can you go wrong, right?! (I used 2 ears of corn and ate almost it all by myself!)
Enjoy!
Ana










Judy's Creamed Corn
(Adapted from Sara Foster's Casual Cooking by Sara Foster)

Over medium heat, in a large skillet, melt 3 tablespoons of butter and add the kernels scraped from 6 ears of corn. Season with salt and pepper and cook for 2 minutes, until it softens slightly.
In a small bowl stir 2 tablespoons cornstarch into 1/2 cup water. Add this slurry mixture to the skillet with the corn, plus another 1 1/2 cups water. Bring to a boil, reduce heat and simmer the corn for about 3 minutes until the sauce is thickened. Stir in 1 1/2 tablespoons sugar and a bit of salt and pepper if needed. turn of heat, add 3 fresh basil leaves thinly sliced, stir and serve!
(Should feed from 4 to 6 people)