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There is nothing in this world like fresh creamed corn. My mother used to make it when I was growing up, and I still love it. Today we had to go back to Kanab for another adjustment to my new partial plate, and the farmer guy had his FRESH PRODUCE sign out. I knew I had to get some more of his sweet corn.

sweet corn — Sweet corn fresh from the garden

When I got home, as soon as I put the groceries away, I prepared the creamed corn. It is so easy to do you won’t believe it!

First, shuck all the ears, cut out any spots with worms, and pick off all the silks, or “hairs from all the ears of corn.

Next, cut off the tops of the kernels into a large bowl:

After all the tips are cut off, scrap the cob well to extract the rest of the corn kernels and the juice:

I had thirteen ears of corn, and it made a huge amount of corn scraped off:

After all the ears have been scraped, put the corn into a pot, and cook on medium heat for 10 minutes, stirring often:

After cooking for 10 minutes, measure out the amount you need for a meal for your family, and place in freezer bags. For two people I put two cups of corn into each bag.

As soon as you finish bagging up the corn, wash the pot. If you don’t, the corn will dry onto the pot and make it difficult to clean later.

Place the bags of corn in the refrigerator to cool off before placing in the freezer. When you are ready to cook, take a bag of corn out of the freezer to thaw out. Place the thawed corn into a saucepan, add 2 tablespoons butter, and 1/4 teaspoon of salt, and cook on medium to low heat for about twenty minutes, stirring often. Eat and enjoy!

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We drove down to Kanab again Monday afternoon. FabGrandpa needed some soup and some fruit bars, and I needed some veggies for this week, so off we went. It had been raining, storming, thundering and lightening for a couple of days, but on Monday the weather was clearing up, and the sky was beautiful. So was the desert:

We had lunch at Escobar’s, a little Mexican place off the main drag, then headed over to the Foodtown. I found a Boston Butt pork roast on sale for $1.79 per pound, some fresh sweet corn, a red bell pepper, and some yellow squash. We brought our treasures home, where I got out the butcher knife and sliced off a few pieces of the roast. I breaded them with rice flour and fried them like pork chops. Boy were they ever good!

The next day, I poked holes in the rest of the roast and stuffed them with garlic, and put it in the crock pot while I was at work. I think it was the most excellent roast, ever! So, tonight, we had leftover roast with fried squash and creamed corn with red peppers.

The first time I made creamed corn with red peppers was when the refrigerator quit working last month. I had the last bits of those sweet Italian red peppers that I bought in Maryland last fall, and some corn, that I did not want to lose. I cooked them up together and it turned out to be very good.

Here is the recipe:

3 ears fresh sweet corn
1 red bell pepper
1/2 stick butter or margarine
salt and pepper to taste
1/3 cup milk

Shuck the corn and scrape the kernels off the cob. Wash and chop the red bell pepper. Melt the butter in a medium saucepan, then add the peppers and saute for a few minutes. Add the corn, milk, salt and pepper. Turn the heat down to low. Cook, stirring often, until the corn is done.

I took a picture of it, but it did not turn out very good, and made it look very unappetizing, so you won’t see it here. Sorry. But, you will not be disappointed if you try this. Yum! Oh, and the best part: It’s gluten free!

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Creamed Corn

Creamed Corn with Red Peppers