Easy recipes of the week included a wonderful creamed corn side for a 7-8 minute pan seared porterhouse steak and a baby kale and greens Greek-style salad with Creamy feta dressing.
Killen’s Creamed Corn-adapted from Killen’s in Houston
8 ears of corn
1 cup cream
1½ cups milk
1 stick unsalted butter
¼ cup sugar
¹⁄8 teaspoon white pepper
¹⁄8 teaspoon cayenne pepper
*Optional 3 sprigs fresh thyme
Salt to taste
Parmigiana-Reggiano cheese, grated
Shuck & cut corn off ears. Bring milk, cream, and thyme if using to simmer and add corn cobs for about 30 minutes. Remove sprigs of thyme.
Shuck the corn and cut the corn off of the cobs. Bring milk, cream, and thyme to a simmer and add corn cobs. Simmer for about 25-30 minutes. In separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes. Remove cobs and thyme from milk/cream mixture and scrape off all milk. Discard cobs. Add ¼ of the sautéed corn to milk/cream mixture and blend until smooth. Add the rest of the corn and simmer till thickened usually about another 30 minutes. Season to taste and put in a casserole dish.
Finish in a 500° broiler. Sprinkle a little cheese on the top. Broil until cheese browns a little…watch carefully.