Creamed Corn with Spinach and Parmesan
3 ears corn, kernels removed
3-4 tablespoons butter
1/4 white onion, diced
1 clove garlic, minced
salt & pepper, to taste
1 tablespoon flour
milk
2-3 tablespoons ricotta, to taste
1 large handful fresh spinach
Parmesan cheese, to taste
Needed: one skillet with fitting lid, one blender
Start the butter on medium-high heat in a large skillet. Add onion and garlic; sweat at least six minutes, stirring often. The onions will become translucent and the mixture will become extremely fragrant.
At this point, add the kernels, salt, and pepper. Stir them in and cover. Allow to cook ten minutes, stirring occasionally. If the mixture seems dry, and/or is burning on the bottom, add a tablespoon of butter.
Test the kernels for tenderness, then add the flour and stir to form a blond roux. Allow to cook one minute to get rid of the floury taste. Lower the heat to medium and add about a cup of milk. Incorporate and cook for a few minutes, allowing the mixture to thicken.
When it has done so, scoop about half of the mixture out of the pan and into a blender. Blend until smooth; you may need to add a few tablespoons of milk to get it to blend properly. This step is for textural purposes only and is not truly necessary.
Add the blended mixture back to the pan, along with the ricotta, spinach, and Parmesan. Incorporate and shove the lid on top of the spinach. Again, if the mixture seems too dry, add a few tablespoons milk.
Allow the mixture to cook for a few minutes, stirring often, until the spinach wilts.
Serve immediately.
3-4 tablespoons butter
1/4 white onion, diced
1 clove garlic, minced
salt & pepper, to taste
1 tablespoon flour
milk
2-3 tablespoons ricotta, to taste
1 large handful fresh spinach
Parmesan cheese, to taste
Needed: one skillet with fitting lid, one blender
Start the butter on medium-high heat in a large skillet. Add onion and garlic; sweat at least six minutes, stirring often. The onions will become translucent and the mixture will become extremely fragrant.
At this point, add the kernels, salt, and pepper. Stir them in and cover. Allow to cook ten minutes, stirring occasionally. If the mixture seems dry, and/or is burning on the bottom, add a tablespoon of butter.
Test the kernels for tenderness, then add the flour and stir to form a blond roux. Allow to cook one minute to get rid of the floury taste. Lower the heat to medium and add about a cup of milk. Incorporate and cook for a few minutes, allowing the mixture to thicken.
When it has done so, scoop about half of the mixture out of the pan and into a blender. Blend until smooth; you may need to add a few tablespoons of milk to get it to blend properly. This step is for textural purposes only and is not truly necessary.
Add the blended mixture back to the pan, along with the ricotta, spinach, and Parmesan. Incorporate and shove the lid on top of the spinach. Again, if the mixture seems too dry, add a few tablespoons milk.
Allow the mixture to cook for a few minutes, stirring often, until the spinach wilts.
Serve immediately.