By some stroke of luck (or creepy global warming phenomenon) we are still eating corn.  It's almost the end of September and there are still fresh corn cobs in my kitchen.
I spoke to the farmer I buy my corn from at the market - yeah, like we're so tight.  We 'talk' and everything - vacations, sky, weather - and he told me that we might (and that's a big MIGHT) get another week but it's hard to say.  So I decided to take what might well be the last of my fresh corn and get all creamy with it.  It's going in my freezer.  I'll super appreciate this in February when I'm making Shepherd's Pie or something... it's going to be amazing.
We've had a good run with corn this year.  I've put it in everything.  We've been consistently going through about 1 1/2 dozen cobs of fresh corn a week.  Sometimes that's all we have for a meal - mostly because nobody cooked anything and the fridge is empty and the corn is pretty easy to get ready in about, Oh, say 5 minutes or so.  This kind of overkill has happened before.  I tend to get these obsessions.  Last year I was obsessed with Green Beans.  I grew them (still do) and bought them as well.  I curried them.  I make them salad.  I almost pickled them (some people put their foot down at that one).  They went into pasta, potatoes and rice.  They got parboiled and tossed in butter then sprinkled with salt.  They got served with Sausage and Tomato with parmesan on top.  Green beans and bacon is a combination created by the gods.  I think you get the idea.  Everything I made seemed to inspire the addition of green beans.


This year it's Corn... and eggplant.  Never in combination however.  I've now successfully grown my own eggplant.  One Eggplant.  One baby that I've saved from the raccoons and squirrels.  They found every other eggplant except for this one and I think that by the time it was discovered it was too big and heavy for them to get... or whatever... I don't know if there is anything too big and heavy for raccoons.  Either way, it's still hanging to the plant for all it's worth.  It's so sacred to me right now that I've afraid to pick it.  I've done lots of other things with eggplant over the last couple of months it's still a distant second when compared with my corn obsession.


This is probably the last hurrah.  And what a hurrah it is.  This was so easy.  Too easy almost.  It's so easy that you wonder why you didn't try this before.  You wonder why you ever bought canned creamed corn - which D used to be obsessed with BTW.  This might just inspire him too - It gets you thinking about all of the things that would go well alongside.  I bought a chicken just because the thought of a well roasted chicken, dripping with juice and caramelized, crispy skin sounded like just the thing to have with creamed corn.  The truth is that there are about 3 freezer bags of creamed corn in my freezer now.  The new 'creme de la creme' of my freezer hoard.  If creamed corn inspires this kind of eloquence from me now, in September (!), just imagine what my reaction will be come February.


Creamed Corn adapted from Alton Brown@FoodNetwork
yield: about 3 - 3 1/2 cups or about 4 cans worth

8 ears of fresh corn
1/2 onion, diced small
3 tbsp butter
1 1/2 tsp salt
1 1/2 tbsp honey
1 1/2 tsp turmeric
1/4 cup fresh herbs, finely chopped
2 tbsp cornmeal
1 cup cream
dash of pepper sauce or cayenne (optional)
pinch or two of parmesan cheese (optional)

De-Kernel each cob of corn: I usually use an angel food cake tin.  Place the top of the cob in the hole of the baking tin.  Hold the stem of the cob and cut down each side.  Use a sharp knife and the kernels will come away easily.  Run the blunt edge of the knife back down over each cob scraping off any left back flesh or juice.
Set the corn aside.
Heat a large sauce pan over medium heat.
Add in the butter, salt and the onion.  Cook just until the onion begins to get transparent.  Add in the corn (if you need to add a little more butter here don't sweat it) and stir well.  Heat for about 5 - 8 minutes or so, turning down the heat a little if needed.  The corn should be well coated with butter and the colour will be a little brighter.
Add in the honey, turmeric, herbs and cornmeal and mix well.  Cook for another 4 minutes.
Add in the Cream and turn the heat down to low.
Add in some pepper sauce and a pinch of parmesan if you wish.
Check the taste and adjust if necessary.
Cook on very low heat for another 15 - 20 minutes.
Cool slightly and serve.  (or cool completely and pour into freezer bags - smallish portions in each bag - to save for a very lucky winter day)