There are a few foods I first experienced in grade school cafeterias that I’ll admit to still loving. One of them is tuna casserole, another is green bean casserole. The third is creamed corn, although I’m sure the creamed corn served in school came out of a can.
Corn is one of those summertime vegetables that our family loves. Corn on the cob. Corn kernels, bell pepper and fresh peas or lima beans, otherwise known in the south as Succotash. I’ve never cooked creamed corn for my family before, but decided after making jam all day that I needed to do something simple for dinner. So I turned to my childhood memory of creamed corn. My version is simple and tasty, and you can enjoy it either hot or cold. If you want to serve it as a refreshing cold soup, make it the day before and refrigerate it. You’ll be amazed at how simple and delicious this is.
Cream of Corn Soup
- 3 ears of yellow or white corn, shucked and kernels sliced off the cob
- 1 pint (500 ml.) heavy cream
- 1 teaspoon (5 ml.) thyme
- 2 tablespoons (30 ml.) butter
- A pinch of salt to taste
- In a medium saucepan, melt the butter over medium heat.
- Add the corn kernels and sweat the corn for about 3 or 4 minutes.
- Add dried or fresh thyme and cream, stirring until the soup starts to simmer again and cook another 3-4 minutes.
- Turn off heat and either use a submersible hand-blender or blend in a food processor or blender for about half a minute. You just want to break up the kernels of corn so that they can release their flavor into the cream, not whip the cream into a froth. If you’re using a blender, remember that hot things tend to expand and pop the lid off the blender, so put a kitchen towel over the lid and hold it down, and be sure not to fill the blender beyond about half way.
- If serving hot, serve immediately. If you want to serve it cold, put it in a bowl, cover with plastic wrap and refrigerate overnight.