FOOD NEWS
Martha Stewart's Suggestion For More Flavor In Homemade Creamed Corn
BY KAREN HART
On an episode of "Martha's Cooking School," Martha Stewart shares her tips on how to make homemade creamed corn, which include extracting corn milk from the cob.
Stewart explains that once you remove the kernels from a corn cob, corn milk can be extracted from the indentations. To get the milk, take a spoon or the back of a knife.
Stewart uses a spoon to scrape the pulp from each ear, moving the utensil up and down the entire bare cob. She then adds the creamy, starchy juice to the creamed corn mixture.
It adds a sweeter, more concentrated corn flavor to the creamed corn that you wouldn't get otherwise, not to mention a little added texture.