Summer to many people invokes pictures of backyard BBQs with ears of fresh roasted corn and melted butter running down your chin. As good as that sounds sometimes I prefer creamed corn especially when you bump up the flavor with Pimento Cheese. Make your own and it will be that much sweeter.
4 Cobs sweet corn
1 cup Pimento Cheese
1 small diced onion
1 tbsp. butter
salt and pepper
1/2 tsp. onion powder
1/2 tsp. mustard powder
1/2 tsp. thyme
1. Cut the kernel off the cobs. Process half of the kernels to creamed corn consistency. Saute the whole kernels and the diced onion in the butter over medium heat. Season with salt and pepper and add the rest of the spices. Add the rest of the corn and continue to cook for 5 minutes.
2. Remove the mixture to a bowl and add the pimento cheese and mix in. Taste and correct the seasoning. Keep warn and serve.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.