Thursday, August 18, 2011

Emotional Eating: Not Just for Rainy Days!

My Grandpa John is 92, and he's not feeling so hot this week. Since I'm here on the west coast with nothing to do but call my mom to check in, I decided to eat sweet corn in celebration of my favorite Nebraska farmer.

I was hoping to make a chilled corn soup, but since I *still* don't have a fine-meshed sieve (first world problem!), I bagged that and went for sauteed instant gratification.

Grandpa John's Creamy Sweet Corn

6 ears sweet corn, cut from cob
2 Tbs. butter
1 spoonful low-fat cream cheese
1 glug skim milk
paprika (smoked if you've got it)
sea salt and cracked pepper

Heat up a skillet, melt half the butter and throw in your corn until it's turning a happy sunshine color. I could eat sweet corn raw, so I don't cook it more than about four minutes. Add the S&P, paprika, and cilantro. Then toss in the cream cheese, help it get melty in the pan, turn down your heat and finish with the butter and milk. Add more S&P if you like.

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