Wow!!! LOVE this recipe. First, I have to say that we get a weekly delivery from a local creamery. So, not only did I use the freshest cream & milk, I also used organic corn, grown just miles from our house. I steamed 8 ears of corn and cut it off the cob. When I measured it, I got approximately 32 oz. so I doubled the recipe. First I melted butter in a heavy bottomed stock pot and added the corn and gave everything a good stir. Next, I added the salt, sugar and pepper, stirring with each inclusion. Then I poured in the heavy cream. And finally I added the mixture of milk and flour. I was fully prepared to add freshly grated Romano cheese to this dish (it's what I had on hand), but after tasting before, then adding just a small amount of cheese to a couple spoonfuls of creamed corn, decided not to. I felt that the Romano cheese left the dish too salty. In the future, if I decide that I want to add the cheese I will drastically reduce the amount of salt added to the dish, at the beginning. But this time, I decided to not fix what wasn't broken. Prepared, as mentioned above and omitting the cheese, this was AWESOME!!! I'll never warm up something out of a can again!!! Thank you for this amazing recipe.
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Wow!!! LOVE this recipe. First, I have to say that we get a weekly delivery from a local...