Creamed Corn without the cream

As much as it might surprise regular readers of my food blog, I don’t always have cream in the house. I do have whole milk, though, so I was able to do a cheat on one of my corn recipes.

Using corn that Michelle cut off the cob and frozen in pint bags, I made some delicious creamed corn. It was thick and rich and no one missed the cream.

Creamed Corn

2 cups corn off the cob (2 cans)
3 tablespoons butter
1 cup whole milk, divided
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon black pepper

In a medium skillet, combine corn, butter and 1/2 cup milk. Place over medium heat. Add the flour to the remaining 1/2 milk and whisk to combine. Pour flour mixture into the corn and stir well. Add in the salt and pepper and bring to a simmer, stirring regularly, making sure to scrape the bottom so the milk doesn’t burn.

After about 10 minutes, the mixture will have thickened. Taste for seasonings and serve.

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Chocolate Popcorn

Sunday is game day and I needed something salty, crunch and chocolatey. What hits the trifecta better than chocolate coated popcorn?

My friends, Charlotte and Thomas, gave me a Swedish popcorn maker from Lekue. It makes perfect popcorn every time, with very little oil and only few unpopped kernels per batch. It is one of my favorite gadgets for the kitchen and I use it all the time.

Chocolate Popcorn

1/2 cup popcorn kernels
1 tablespoon vegetable oil
1 cup semi-sweet morsels
1 tablespoon butter

Make popcorn. Pick out any unpopped kernels (trust me, don’t skip this step). Salt generously. Melt chocolate with the butter. Stir in a large bowl until well coated. Gobble up a few handfuls while the oven heats to 260 degrees F. Place popcorn on a rimmed baking sheet and cook for 30 minutes, stirring every 10 minutes to recrisp the popcorn.

Serve in bowls with plenty of napkins.