Recipe: Cream Corn

Cream Corn

Late season cream corn

If you have late season corn that’s getting a bit scraggly, or just some ears left too long in the fridge, cut the niblets off the cobs and cook with liquid to reconstitute them as cream corn. Allow 1 ear per person.

Niblets from 4 ears of corn
1/4 c whole buttermilk, or 1/4 c low fat buttermilk plus 1 T butter
3/4 t Red Boat fish salt (if you don’t have any, too bad; use 3/4 t kosher salt and a splash of Worcestershire sauce)
2 t chopped fresh marjoram or 1/2 t dried

Method: cut the niblets off the cobs, reserving the cobs for a vegetable stock. Add to a saucepan with the other ingredients, cover and cook over low flame till heated through, about 10 minutes. Serve with grilled meats.

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