Ashlee’s Cream Corn
Recipe by Ashlee Martin.
Recipe makes 8 servings.
I first had this fabulous cream corn last year for my Birthday at P.J.’s and Ashlee’s apartment in NYC. Ashlee was so kind to make my Birthday dinner for me. Little did she know Pete’s favorite side dish especially at Thanksgiving is Cream Corn. This is the best recipe I’ve ever had and really so easy. It makes a big difference to use fresh sweet corn, if you can find it this time of year. If you can’t find fresh, you can use frozen or as last resort canned. But I highly recommend using fresh. I think adding the fresh thyme too makes it taste so fresh and flavorful. It is so creamy with the butter and heavy cream. If you only have one side dish to make this year I would make this one, or my Sweet Potatoes in Orange cups, on my site here. We are going to Florida for Thanksgiving to see my Dad and Pam and her son. P.J. gets to fly in on Thanksgiving day and we are so excited. It’s been three years since we have visited my Dad and Pam and I’m so looking forward to just hanging out relaxing, and catching up with my Daddy! I would love to know what you all have planned for Thanksgiving, leave me a comment and also let me know what your favorite side dish is.
I have to tell a story about my evening last night. A really good friend of mine had a girl party at her house last night, it was so nice to see everyone and get caught up on everyone’s life. They all know about my cooking blog, and we were all suppose to bring a dish to share. Somehow I end up in the kitchen, isn’t that funny how that happened, and people were telling me to heat this up, and heat that up, and plate this for them! They all have an opinion of me that I never make a mistake when it comes to cooking. Boy, are they wrong. I could tell you numerous mistakes I’ve made over the years, and will post some of those mistakes in the near future, just so you all feel better about yourselves! So, to get to the story, one of my friends asked me to heat up pita chips. I place them in the oven and started talking to a good friend I hadn’t seen for a while, and she says I think something is burning. I said I don’t smell anything, and she says somethings not right. So we open the oven and there is a Pita chip burning to a crisp at the bottom of the oven. So, see, even I can make mistakes. It was the big joke of the evening and one of my friends made a bracelet for me out of the pita chip.
I promised them all I would put this on my blog, so if you’re reading this everyone that was at Loraine Kerns party last night, you better comment at the end of this recipe. This one is for all of you especially Donna Barker and Ceil Tipotch! I hope you all have a wonderful Thanksgiving, be sure to let me know what your favorite side dish is! Thanks so much Ashlee for this yummy recipe! Love, Stacey
Ashlee’s Cream Corn
1. 10 ears of fresh sweet corn.
2. 1 cup of heavy cream.
3. 1 cup whole milk.
4. 2 Tbs granulated sugar
5. 1 tsp sea salt
6. 1/2 tsp white pepper
7. 1/2 tsp black pepper
8. 1 tsp fresh chopped thyme
9. 4 ounces unsalted butter
10. 2 Tbs flour
Preheat oven to 350 degrees.
1. Cook the ears of corn either in the oven or on the grill. To cook them in the oven, preheat to 350 degrees and put the corn directly on the oven rack. Cook for about 30 minutes, turning over halfway through cooking.
2. When corn is finished cooking, remove from oven and let them cool for 15 minutes, and shuck corn into a large bowl.
3. Add the shucked corn, heavy cream, milk, sugar, salt, white and black pepper, and thyme to a large pot and slowly bring to a boil. Reduce to simmer and cook for three minutes. Add more salt and pepper to taste.
4. In another saucepan, melt the butter until it “pops” and then stir in the flour. Add the flour and butter mixture to the corn and allow to simmer for three more minutes. Put in buttered casserole dish and bake at 350 for 20 minutes or just until heated through. Garnish with fresh Thyme.