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Tuesday, August 19, 2014

Creamed Corn


I was lucky enough to ring in the completion of my first trimester at the beach with my family.  One of my sisters came for a couple of days and so did my Dad, but the majority of my vacation was spent in an old beach house with the two women who raised me:  Mom and Ruby.  


Ruby took care of me and my sisters from birth to the day we left home; she is family.  There was something about spending this peaceful, quality time with these two women while pregnant with my first chid that felt so perfect, so balanced, and so special.  

My mom taught me to love the ocean; Ruby taught me to roller skate.   My mom and I crooned to Van Morrison, Ruby and I grooved to Luther Vandros.  My mom taught me the importance healthy eating; Ruby taught me the secrets of her famous fried chicken and delicious creamed corn.  

Ruby spent decades taking care of my family, and as she grows older, its now our turn to take care of her.  I wouldn’t dare fry chicken for her at the beach…too much pressure, but I did make her my version of her creamed corn, and she had two servings…I’m just sayin. 

Jessica’s super easy (a little lighter) version of Ruby’s creamed corn


3 large ears of fresh corn, cut off the cob
1 Tbsp. butter
1/2 c milk
1 Tbsp. corn starch
salt and pepper


Whisk the corn starch into milk until dissolved and smooth.  Melt butter in a large sauce pan, add corn, and sauté on medium-high heat for about five minutes.  Season with salt and pepper.  Put the heat on low and stir in the corn starch/milk slurry.  Keep stirring the corn on low until it becomes thick and creamy.  The finished product should be creamy and the corn still a little crunchy. 

As Ruby would say, this creamed corn is so good "it'll make you slap ya' grandma." 

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