Cream Corn Recipe

Summer corn makes sweet ice cream

Martha Stewart leans to the sweet side of corn when she dishes up a recipe for corn ice cream, which sounds downright civil compared to the occasionally wild "gourmet" ice cream flavors like basil, jalapeno, avocado, black pepper and, um, somewhat frighteningly, lobster (found - where else? - Maine).

But back to the corn.

Anyone who's had creamed corn can see why side-stepping to ice cream seems only natural. And this summer, when the corn is piling up in stores and stalls near you, there's no excuse to not try it.

The July issue of Martha Stewart Living goes full-on "summer" and serves the corn ice cream with a buttermilk shortcake and a homemade blueberry compote.

Try this and other summer recipes in the July issue to use up the bounty from your local farmers market:

CORN ICE CREAM SHORTCAKES WITH BLUEBERRY COMPOTE

Active time: 50 min

Total time: 4 hours 55 min

Serves 10

Summer corn isn't just for eating off the cob. The kernels add an unexpected sweetness to ice cream sandwiched with blueberry compote in a buttermilk shortcake.

Ingredients

- For the ice cream:

4 ears corn, shucked

2 cups whole milk

2 cups heavy cream

3/4 cup granulated sugar

Coarse salt

9 large egg yolks

- For the shortcakes:

3 cups all-purpose flour, plus more for surface

1 cup cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon baking soda

2 tablespoons plus 1 teaspoon granulated sugar

Salt

2 sticks cold unsalted butter, cut into small pieces

1 1/2 cups low-fat buttermilk

Heavy cream, for brushing

Coarse sanding sugar, for sprinkling

- For the blueberry compote:

6 ounces blueberries (1 1/2 cups)

1/3 cup granulated sugar

2 tablespoons water

2 tablespoons fresh lemon juice

Directions

1. Make the ice cream: Carefully cut kernels from cobs; transfer to a saucepan. Break cobs in half; add to saucepan. Stir in milk, cream, 1/2 cup granulated sugar, and 1 teaspoon salt. Bring to a boil. Let cool; discard cobs.

2. Working in batches, puree corn mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Return mixture to saucepan, and bring to a simmer over medium heat. Remove from heat.

Creamed Corn – Recipe « Because life is for the living..

Creamed corn is really simple (and economical) to make – which is good news when it’s so expensive to buy! Once you make this recipe you will never buy canned corn again, trust me!

I think corn has a bit of a bum rap, the whole ‘non digestible’ thing for a start. That and it’s an evil carb. But it’s so good and so so versatile .. surely the “moderation” thing can apply so we can enjoy corn now and then?

To make my creamed corn, all you need is the following:

1kg frozen corn kernels – any brand pepper to taste

In a large pot, sweat the onions in a little butter and oil. Once soft (no colour!) add the frozen corn, water and cream. Season then allow to simmer for 20 minutes.

In a small bowl, mix the flour and 2T stock or water to a lump free paste.

Add to the corn mixture and stir well, then leave the mixture to continue cooking for 15 minutes. This is critical, the flour needs to cook or it’ll taste nasty!

That’s it – creamed corn!

At some point I will tell you a variety of ways to use it but for now imagine it on toasted grainy bread. Or add some cheddar cheese then pile it into vol au vent cases. Or turn it into corn fritters .. mmm yum!

Newsweek

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