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Photo: Laura Edwards
Creamed corn itself can be made as partner to a hot stew or braised chicken thighs, but with a dash of cream and a grating of nutmeg, we find it is best friends of all with salty, crisped bacon and chewy, toasted bread. Wash down with a glass of freshly squeezed orange juice and a strong coffee at the weekend.

There’s something typically American about creamed corn. Our Brit imaginations leads us to believe that people who live in clapboard houses eat it fresh from the fields in rocking chairs positioned on the porch, under blazing, brilliant skies.

Corn’s natural creaminess won’t be found in cans, so be sure to buy fresh cobs at a market if possible, as they’ll be far cheaper than the plastic-wrapped stuff. It can be hard to hold back from eating the kernels raw once you’ve cut them free and we recently found ourselves just gobbling it up like fruit before plunging into water. The creamed corn itself can be made as partner to a hot stew or braised chicken thighs, but with a dash of cream and a grating of nutmeg, we find it is best friends of all with salty, crisped bacon and chewy, toasted bread. Wash down with a glass of freshly squeezed orange juice and a strong coffee at the weekend.