creamed corn + a confession

I battled the idea of renaming this altogether because I know I would personally have no interest in reading a post about creamed corn. However, I promise you should keep reading. This is the best creamed corn, maybe corn in general, that I have ever had. This is not your sloppy, goopy creamed corn that you would get served at a cafeteria.

This is crisp corn kernels that have been sauteed in onions and cream sauce and is absolutely delicious. And once again, this couldn't be easier. So, please, take my word for it and try this dish while there is still great summer corn at grocery stores.

Now on to the confession...

I cannot make skirt steak... also known as flank steak. I am really beside myself about it. The key to skirt steak is the way you cut, so I've heard, and I've cut this darn meat every which way and I still get a barely-able-to-chew piece of meat. I've done marinades, I've grilled, I've seared and still... nothing but hours of chewing. My friend Jennifer told me about this meal from Real Simple and I don't feel like it was a total loss because of the great sides, but if someone could give me a few hints on skirt steak I would be forever grateful.

If I get any good hints and can re-make this meal, I will share... and I will tell you about the salad because it was easy and delicious, but I'm going to hold out on you in hopes someone tells me something about skirt steak.

Creamed Corn
Recipe Adapted from Real Simple
Recipe Notes

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 4 cups fresh corn kernels (from 8 ears)
• 1 cup half-and-half
• kosher salt and black pepper
• Step by Step

Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 to 5 minutes. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.

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