Sunday, August 21, 2011

Creamed Corn with Spinach

On the rare occasions that I eat a steak, a starchy, creamy, and/or cheesy side dish is a must with the meal. This usually translates into some variation on the potato. In fact, this same meal contained both but I could have easily done without the baked potato. This creamed corn can stand its own with a steak.

It may be hard to tell based on the photo but this corn and spinach combo is creamy and full of fresh cut flavor. In this case, a steak is the perfect pairing.

Creamed Corn with Spinach
Adapted from The Neelys

6 ears corn, husked
2 Tbl sugar
1 Tbl flour
1 c. heavy cream
1/2 c. cold water
2 Tbl bacon grease (or few slices of bacon)
1 Tbl butter
1 pound fresh spinach

In a large bowl, cut the kernels off the cob. Whisk together the sugar, flour, and salt and pepper. Add the heavy cream and water. Mix together.

In a large skillet over medium heat, heat bacon grease or cook a few slices of bacon. You can choose to crumble the bacon into the corn or discard and leave the grease. Add the corn mixture and turn the heat down to medium low, stirring until it becomes creamy, about 30 minutes. Add the butter and stir in spinach. Turn off heat and continue to toss till spinach wilts.


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