Category Archives: side dishes

Apr20 005

Creamed Corn

Fresh corn!

It’s that time of year again…. CORN SEASON! They are on sale at the grocery store this week for 19 cents each. For me, that means 8 ears of corn for less than $2! And are they ever good right now.

They are so sweet and tender, you can eat them as is. Raw, without even cooking it, they taste like heaven! Needless to say, I have been back at the store three times already. We’ve been eating corn almost everyday!

The first batch, we simply boiled on the cob. The next two batches, we made creamed corn. The second batch of creamed corn was made because the first was so darn good, the pot was gone in one sitting and there’s only 4 of us. So I vowed to make a little bit more next time.

Cut the corn off the cob

Creamed corn is so easy and simple that I hadn’t even thought of blogging it until I realized that my daughters didn’t know how to cook it! I suppose I thought that they would just observe me making it (they’ve helped me make it often enough) and learn that way. I hadn’t realized that I never talked them through the steps and ingredients. So this time around, we noted measurements and steps.

If you’ve never made creamed corn, then I hope this helps you too.

Cook until thick, bubbly and creamy

By the way, you can make creamed corn with frozen or canned corn; but I think nothing beats the taste of sweet, juicy, in season corn when you can get it.

Creamed Corn
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
This is probably the simplest creamed corn recipe you'll find. I have tried additions of spices and variations on thickeners for the cream, but when you have fresh, sweet corn, I believe simplicity is the best way to concentrate the natural flavors.
  • 8-10 Fresh corn, cut off the cob
  • 3 Tablespoons Butter
  • 1 cup Milk
  • 2 teaspoons Corn Starch
  • ¼ teaspoon Salt
  1. Place the corn in a pan and add the butter on top.
  2. In a mixing bowl, combine the milk, cornstarch and salt and mix well.
  3. Pour milk mixture over the corn.
  4. Cook on low until it comes to a low boil/simmer, about 10-15 minutes.
When you have young sweet corn, it doesn't need to cook long. Later in the season you may have to cook the corn a bit longer until it is tender. If you noticed, there is no plated photo of this dish. It was so good, we forgot to take a picture! :)


Here are other variations for creamed corn:

Creamed Corn from Simply Recipes with paprika.

Rudy’s Creamed Corn from Blue Bonnets and Brownies has cream cheese added to it!

Coconut Creamed Corn from Eating Well for you who cannot take dairy, this is a really good alternative.



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Spicy Sitaw

These are the green beans (sitaw) from our garden. These are the yardlong, asparagus, snake beans variety but you can also use regular string beans for this recipe. There was a handful of them left after Jade used some for a stirfry dish so I decided to cook them up when I fried up the okra on the previous post. I had some leftover salsa so I decided to make a sofrito and cook it in that.

What’s Sofrito? Sofrito simply means a sauce that is cooked down. It is a common cooking method in Latin America and also in the Philippines. Sofrito is basically onions, garlic and tomatoes that is chopped and then cooked down. You can find more detailed descriptions in Wikipedia’s definition of Sofrito.

The sauce I made previously consisted of:
Lime Juice
Italian Parsley
Basil Leaves
1 hot chili pepper
Salt & Pepper to taste

Put all the ingredients in a food processor and process until you have a fine sauce. You can use this just like salsa for dipping bread or chips in or you can use it as sauce for other dishes.

Here’s how I used the leftover salsa to cook the beans:
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LaPiS – FRIED Okra

This week’s theme for Lasang Pinoy Sunday is FRIED and it just so happened that I was frying up some fried chicken last week and decided to fry up some okra from the garden too. I usually make a stew with okra but then I end up eating it by myself. When I fry it up like this though, everyone diggs in and dips it into their favorite sauce.

Fried Okra

Click below for the recipe…
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Candied Sweet Potatoes

Candied Sweet Potatoes

I actually cooked this sometime last fall when we havested sweet potatoes from our garden. I just realized, while sorting through my photobucket pics that I never posted it on this blog. I also suddenly got a yearning for some sweet potatoes, which unfortunately, we didn’t get to plant this year. I guess I’ll be going to the farmer’s market soon to get some.

The recipe is very easy. It gets so I don’t really measure anything out anymore, I just eyeball and guestimate 🙂 Saves me from washing up measuring cups and spoons. LOL! I also inherited this recipe from my mother-in-law, Momma Dot, and she never measured anything either.

This is the basic recipe. Adjust according to how much sweet potatoes you’re planning to cook. If you’re wondering why my sweet potatoes are multicolored, that’s because I had the golden and white variety come up in our garden last year.
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Southern Corn Pudding

Corn Pudding
I’m not really happy about how this turned out, but it could have something to do with the quality of the fresh corn rather than the recipe. It just didn’t seem to be as sweet and flavorful as the last batch of Creamed Corn we made. I do like the texture of it though and will probably make this again as the rest of the family seemed to like it.

This recipe is from The Fannie Farmer Cookbook by Marion Cunningham.

2 cups fresh grated or chopped corn kernels
2 eggs, slightly beaten
2 tablespoons butter, melted
2 cups hot milk
½ teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat the oven to 350º F. Generously butter a 1½ quart casserole. Mix all ingredients together in a bowl. Pour into the casserole and place in a pan of hot water. Bake until firm, about 45 minutes.

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I just found out about a new food blogging event called Recipes to Rival which is similar to Daring Bakers but for savory dishes instead of sweet. Recipes to Rival was founded by Lori of Lipsmacking Goodness and Temperance of High on the Hog. Sign up and visit the Recipes to Rival forum where the monthly challenges are announced, where you can get help making the recipes or just interact with other people who love cooking as much as you do.

June’s challenge was for Confit Byaldi which is supposed to be the recipe used in the movie Ratatouille, which the girls and I just love. This was such a photogenic dish because of all the colors from the vegetables. This dish is our new favorite and with the zucchini and summer squash explosion presently going on in our backyard, this recipe is just in time.


Here’s the full recipe with more photos. It looks long, but really, once you start you’ll realize how easy it is.
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