This year I did not "put up" any frozen corn but I sure did cut a lot off the cob for stewed corn.It is just the two of us and you know it is a lot of work to cut it off and freeze, so I just make it when we want some. It seems to be in the store all the year round now too, but NOT as good as local sweet corn in the summer. But to be perfectly honest with you, I do miss fixing it with my mama and her sisters and everybody taking some home to freeze and save for Thanksgiving and Christmas. That seems to be the two special occasions when we all expect and really want it, isn't it!!
Well, here in eastern North Carolina this is the way I leaned to make it...or watched it being made for many years by my mama and grand mamas...I kinda figured it out on my own about 5-6 years ago.
Stewed or Creamed Corn
Shuck and remove the silks from 6 ears of corn
Cut the corn off of each cob but NOT too close
Next, go back and scrap each cob, on all sides, with the edge of a smaller knife
and here is where the "cream" comes from.
My Aunt Bobbi would say "Kathy, you are cutting it too close"
EVERY time I cut, I can hear her telling me this as a reminder!!
A puddle of pure gold!!
Mix this all together and put in a frying pan and 1/2 cup water,
add salt and LOTS of black pepper
and the good stuff, bacon grease!!
YES, bacon grease.
I save the grease from frying bacon in the mornings and even blot it on paper towels...
isn't that funny...then I add it back!!!
Make a roux by adding about 1/8 cup of flour and putting about 1 T of grease
on top...it will melt in as it begins to cook.
I have found these three to be the key ingredients
and do not skimp on any one of them...
taste and add more salt & pepper as it cooks.
I think a lot of black pepper makes it perfect.
Stir and it will melt in as it cooks.
Here it is after cooking for about 30-40 minutes.
One of our family favorites...