It will now and forever be a staple in my summer repertoire.
Mine was always spaghettiBolognese, Britishbapspillowy bread buns kissed with flourandcreamed corn(but from a can).
It was the perfect, carb-forward kid dinner.
Simply Recipes / Getty Images / Kris Osborne
I started reminiscing about my own creamed-corn-Grandma-connection before realizing that I’d never made creamed corn for my kids.
How could that be?!
It was really that good!
Simply Recipes / Kris Osborne
At least now, there will be leftovers, which, according to Garner, are perfect for salsa.
Aghast, Jen places her hands on her chest and says worriedly, “Mom?
You’re not supposed to cut toward yourself.”
Mom quips back, “Well, you cut it then!”
Her eyes go wide, and she covers her mouth with her hands.
Her reaction is genuinely very funny.
I’m not going to lie.
I, too, was taken aback seeing her cut the corn like that!
There are much safer ways to cut kernels off the cob, includingthe bundt pan method.
With minimal effort and a few ingredients, this dish will steal the show.
Start by cutting the kernels off the cobs, particularly the tender tips.
Then, scrape the cobs with the back end of a knife.
(The ingredient list and Garner’s recipe can be foundin the caption here.)
While that’s cooking, whisk up a quick slurry of milk and flour.
This is the key to achieving that creamy texture.
The end result was buttery, creamy, perfectly balanced, and delicious.
Like, eating-half-the-pan delicious!
One of the best things about this recipe is that it’s “very difficult to screw up.”
Garner’s recipe is one that celebrates the height of summer in a simple and delightful way.
