I love creamed corn. I would eat it from the can if it were socially acceptable for a grown woman to do so, but I also like adding a little spice to it, by way of red pepper flakes. It’s a trick my sister used to use on whole kernel corn; I hear she got it from Rachael Ray, but I try not to hold it against her, and it’s actually a good tip regardless.
As we hold onto the last threads of summer and find new ways to enjoy the harvest’s bounty, I thought I’d try adding a kick to some fresh, homemade creamed corn. Though I’ve yet to sit through an episode of Pat and Gina Neely’s show without feeling like I should excuse myself from the room and give them some privacy (but it’s my goddamned living room, you pervs!) their recipe for creamed corn was very straightforward, contained no random, excessive ingredients that I couldn’t figure out the purpose of, and was easily adaptable to my ends.
It was sweet and creamy with a little bit of a kick. To make a more classic creamed corn (and by more classic I mean less spicy!) leave out the red pepper flakes. Simple as that.
Spicy Creamed Corn
- 8 ears corn, husked and cut from cob (don’t forget to scrape the cobs with the back of your knife!)
- 2 tbsp
- 1 tbsp
- Salt and freshly ground black pepper
- 1 tbsp red pepper flakes
- 1 c heavy cream
- 1/2 c cold water
- 2 tbsp bacon
- 1 tbsp butter
Mix together flour, sugar, salt and pepper, and red pepper flakes. Pour over corn and toss. Heat bacon grease in a large skillet until melted. Add corn mixture, then cream and water. Cook about half an hour, until corn has cooked through and become creamy. Add butter before serving.