This creamed corn is a tender summer relish with silky undertones. The starring flavor is fresh corn just cut off the cob. Another delight is a shredded sweet yellow carrot. It lends texture and a contrasting sweet note against the corn. Scallions, fresh red onions, and red pepper flakes add the punch.
You will find this is more of an outline than a recipe.
Creamed Corn Relish
3 small ears of corn, cooked, cooled, and cut off the cob
1 sweet carrot, shredded
1/2 an onion, diced
4 scallions, chopped
1 teaspoon lemon zest
2 tablespoons butter
1/2-3/4 cup cream
1/2 teaspoon red pepper flakes, or to taste
Heat the butter in a large skillet over medium-high heat, and when it is fragrant and bubbly, add the onion. Saute for five minutes, add the carrot and zest, and cook for four minutes. Throw in some salt and then the corn, and cook for a few minutes. Pour in the cream, taste for salt, then add the pepper and pepper flakes. Continue to cook on medium heat, stirring constantly. Add more cream if it gets dry, but when most of the liquid has been absorbed turn the heat to low and check the salt; stir frequently until you are ready to serve, but at least 10 minutes. You want to flavors to blend, but you definitely don’t want anything to be mushy.
Consider serving with toast and an egg, over easy. We also had a peach and tomato salsa, which didn’t really makes sense except that I wanted to have it. Besides creamed corn, I really love salsa for breakfast.