August 20, 2012

Cream-style Corn

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The vendor at the farmer's market was so generous, he gave me 3 extra white corn cobs; 15 in all for $3.00. I already boiled and ate more than my share of corn and decided to make cream-style with 5 pieces. These white corn are super sweet, starchier too, and sticky just the way I like it. 

I couldn't help myself and took one bite 
out of the uncooked super sweet corn

After removing the corn kernels from the cob, I boiled them first in water to get as much corn flavor before discarding them.

The 5 pieces yielded a quart of homemade cream-style corn which in my honest opinion is so much better than the ones in cans. It's great for corn chowders or as a sweet snack/dessert with a little half and half, sugar, and lots of crushed ice. This childhood favorite sweet snack is called Mais con Hielo (corn with ice) in the Philippines.  

Cream-style Corn

  • 5 ears sweet white or yellow corn
  • 3 cups water
  • 1½ teaspoons cornstarch
  • 1½ teaspoons sugar
  • ½ teaspoon kosher or sea salt
  • 2 tablespoons water
Cooking Directions
  1. Shave the corn thinly with a knife going over the cobs 3 to 4 times. Scrape corn cobs with knife or a vegetable peeler to remove as much corn as possible; set aside the shaved corn kernels.
  2. Snap the cobs in two and place in a saucepan with 3 cups water. Let come to a boil, lower heat, cover, and let simmer for 30 minutes. Remove cobs and discard.
  3. Add shaved corn kernels to the saucepan and let come to a boil. Simmer for 10 minutes. In a small bowl, mix together cornstarch, sugar, salt, and water. Slowly add to corn mixture; let boil for 1 minute.
  4. Transfer into a container and let cool to room temperature. Refrigerate until ready to use.

mais con hielo


Juliana said...

Your cream corn looks delicious, like the idea of lots of ice in it :)
Hope you are having a fun week Oggi!

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