Alex
Still a Music Elitist
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I sometimes eat sweet shoepeg corn (off the cob) steamed with just a little salt added. It tastes somewhat different than the southern style creamed corn that I grew up on. It wasn't that shit you buy in the can with a thickener added in. The corn is passed over a bar grater while still fresh that busts up most of the kernels and sheers them off of the cob. It was usually cooked with bacon drippings as a flavoring which I suppose would be the stand-in for butter there.
Yeah my grandma used to make the illest creamed sweet corn. Used silver queen. Definitely different. There is some produce I miss about the midwest. Believe it or not, what I miss most are green beans. You just can't find half runners out here on the west coast. It's all the thin non-meaty French bullshit.