Comments on: Creamless Cream Corn

By: franz

franz — Wed, 30 Jun 2010 05:06:07 +0000

you like hot peppers? you wanna grow some? i got a ton of seeds of a bunch of different varieties. i can send you some seeds if you want.

got different color habaneros, bhut jolokia, 7 pot/pods (google ’em, hotter than bhut!), sweet banana peppers, hungarian hot wax, etc.

just lemme know what you want. i got too much seeds and i need to unload some. it would be a waste if i didn’t share.

By: Bel

Bel — Mon, 21 Jun 2010 02:32:40 +0000

I sort of do what you did with the corn, but with kalabasa for my pinakbet. I like a thick sauce but prefer my veggies still firm. I have never thought of doing this with corn, and now I suppose I’ll keep on thinking about what you did until I actually do it myself. But, OMG, the amount of butter required might mean I ought to have this just once during an entire typhoon season.

By: QueerSilver

QueerSilver — Sun, 20 Jun 2010 08:39:01 +0000

WOW

By: zel

zel — Fri, 18 Jun 2010 15:00:25 +0000

Do think it would be ok if I use the corn that they sell at S & R?

By: Marketman

Marketman — Fri, 18 Jun 2010 06:36:10 +0000

mojito drinker, start with raw corn, no need to cook before you cut off kernels.

By: mojito drinker

mojito drinker — Thu, 17 Jun 2010 05:52:05 +0000

do you cook the corn before you take off the kernels or do you start with completely raw unhusked corn?

By: EbbaBlue

EbbaBlue — Thu, 17 Jun 2010 04:00:44 +0000

We do cream our corn too; when its in season, they sell it so cheap – sometimes 8 for a dollar, so we buy a lot. I sometimes use cream corn – added to my maja de blanco. At church where I volunteer in the Food Bank – I cook canned cream corn in a chowder, and recently in onion/corn soup. They are great.

By: Gesile Lewis

Gesile Lewis — Wed, 16 Jun 2010 20:29:45 +0000

OMG, this is one of those knock your socks off good. I didn’t even strain the puree, and the finished product tasted almost like a dessert. It’s that good folks. Thank you so much Mr. Marketman for sharing this.

By: Gesile Lewis

Gesile Lewis — Wed, 16 Jun 2010 17:59:13 +0000

Daghang salamat aning scrumptious dish Mr. Marketman. We have just gotten back from Walmart with some fresh and sweet corn, and I am definitely not waiting. After I’m done sending this message, off to the kitchen I go.

By: Marketman

Marketman — Wed, 16 Jun 2010 16:57:46 +0000

Jake, there are good butters in several countries, but I like the ones with less water content. Also, start off with unsalted butter as the conventional wisdom says that salt masks bad butter, so better to start off with it unsalted. emsy, I actually started writing the post using creamed corn, but a review of the original recipe from which this is adapted and other recipes suggests cream corn… rina, thanks for the link. junb, not sure, but too stiky might make a rather thick cream corn version. zerho, the dish is rich and tasty with all the butter, but I guess you could add coconut milk if you like… millet, yes, strain puree before using… (Oh, and not sure why the server indicates I am in Great Britain, but I am not… :)