Now, we don’t need measurements here in the rural Heartland. We just do it like our grandmas and great-grandmas did, and it comes out just fine.
If you have the blues about the recent election -- or if you want to celebrate -- add this dish to your Thanksgiving table. After all, it was folks here in the middle of America who decided Election 2024.
Directions
First off, take the frozen Country Gentleman style of summer sweet corn out of the freezer. Now, if you city folks rely on Instacart or the local grocery chain and not the back 40 garden for food, grab a can of white shoepeg corn by Green Giant. It is one of the few that actually grow this class of corn that folks who live rural have bought and used since 1890.
Drain the corn and save the juice. Next, in a medium skillet, throw a bit of finely chopped onion and butter and begin sautéing away. Once the onion is translucent, shake in a handful of flour and make a white sauce (roux), using splashes of whole milk as the roux thickens. Sprinkle a pinch of sugar and add salt and pepper.
Fold in the corn and heat through — do not scald (you impatient people). It’s a delicate balance. If the sauce is too thick, add a splash of the reserved corn water to even consistency. Or get on the phone and call your grandma or someone else’s grandma in the Midwest and ask her how to deliver the perfect creamed corn to your table.
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