The memories I have of creamed corn are not good, I hate to say. 99.9% of the time, it was out of a can and, in my opinion, was horrible. When I started to cook, I made a point to NEVER buy creamed corn and, if we were in some sort of survival mode and there was a can of creamed corn near me, I can pretty much guarantee it would remain unopened (at least by me). Much like pancakes, creamed corn was another dish I just could not stand.
Now – I was getting ready to turn up my nose but, when I got to thinking about it and how I finally can appreciate pancakes now, I figured that I was doing creamed corn a disservice and should at least try it one more time. One requirement – it had to be made from scratch.
This dish does take a bit of effort but I’m happy to say that it is well worth it. So I could possibly avoid the spoonbread disaster of 2010, I decided to blitz the corn in the Vitamix. Of course, you could use a blender or a food processor. One side note if you are using a Vitamix – use a small spatula to get the corn puree out of the container because those little corn kernels can be rather difficult. With a bit of parm added, you have yourself one tasty side dish. I have a feeling this might be added to the holiday menu line-up.
Gather the Ingredients
Saute the Corn
Time to add the cream.
I love how the Vitamix didn’t make it like baby food. I was able to control the puree texture.
Everything is better with cheese.
[mpprecipe-recipe:369]
