CREAMED CORN

FL041: MIDWEST NICE
February 15, 2021

What happens when Myanmar and Minnesota collide? Let us fetch the can opener and find out.

We first learned of Burmese creamed corn from the writing of MiMi Aye.

Goal: a soft take on grits, but speedy and light
Yield: serves 2-3 as a main with garnishes, or 4-6 as a side
Leftover strategy: spoon bread (recipe forthcoming in FL542)

  • 2 tablespoons peanut or vegetable oil, or butter

  • 1 small or 1/2 large onion, peeled and finely diced

  • 1 14-ounce can corn kernels (do not drain)

  • 1 10-ounce bag frozen corn kernels

  • 1 tablespoon of tapioca starch dissolved in 4 tablespoons (1/4 cup) water

  • 1 teaspoon salt

  • a handful of basil leaves, torn or cut into chiffonade (about 1/2 cup)

  • freshly ground black pepper

  • optional but nice: splash of coconut milk, evaporated milk, or heavy cream (1-2 tablespoons)

 

Heat the oil or butter in a large skillet or shallow pot and sweat the onion with a pinch of salt on medium-low heat until limp and translucent, 5-10 minutes (don’t let it brown).

Meanwhile, pour the entire can of corn (liquid and all) and the bag of frozen corn kernels into a blender. Add the 1 teaspoon of kosher salt. Blend until half smooth, adding a tablespoon or two of water if necessary.

Add the corn and the tapioca slurry to the onions in the pot and continue cooking for about 10 minutes, until the mush is hot and unified. Remove from heat and stir in the basil, lots of black pepper, and the optional milk or cream.

Warm advice: cornstarch can take the place of the tapioca starch in this recipe, though it means the final dish will be more matte than glossy once it rests. Food stylists be warned.