yay, tacos!

Sorry I have no photos for this one, but I didn’t actually expect this to come out nearly as successful as it did.

The next recipe I was supposed to make was the corn bread which uses either leftover creamed corn from the last recipe, or canned corn. Emily had been eating the leftover corn as small snacks and I didn’t realize she had eaten the last of it. I mentioned that the recipe mentioned that you could use canned corn instead of the homemade stuff, but she wasn’t having that. So, on her next trip to the grocery, she grabbed some more corn. They didn’t have any fresh un-husked stuff though – just the pre-husked, wrapped stuff. We were unsure what sort of difference it would make, but we were hopeful.

Since I was going to be re-making this, I decided I could try experimenting with it a bit more. I noticed that in a lot of reviews on the website, people mentioned using frozen corn – or just canned corn. This got me to thinking that they would be getting more moisture from their corn than I was getting.

I don’t know what I’m doing wrong – but I’m just barely getting any liquid or pulp from my fresh corn. I cut the kernels off, and then use the back of the knife to squeeze out whatever else is left on the cob. So, this time I decided to give it some extra liquid in the form of water. I didn’t measure it, but for 8 ears of corn, I used roughly 2/3 of a cup.

I have to tell you – the difference was amazing. The corn was much softer – and much tastier. I still don’t think it’s as soft as a creamed corn from a can – but it tastes a whole lot better. Adding more liquid or cream may give it that extra softness/creaminess, but I didn’t want to overdo it this time around.

So, that’s the secret – if you’re using fresh corn and your corn isn’t releasing much in the way of liquid, just add in 1/2 – 2/3 cup of water to fix it up. Next up, some corn bread!

Creamed Corn – Updated Rating: