Creamed corn is a New England favorite, and here we’ve served it with both haddock or a vegetarian tofu version. Both are delicious, especially with a little extra step – milking!
We spent a few days at the shore last week, a little getaway timed for after the summer onslaught of tourists on the Maine Coast and before the foliage peepers invade in swarms. It’s the perfect time of year. There are no crowds, and all the restaurants and shops are still open. Best of all, the beaches are nearly empty, so a stroll through the sand is most enjoyable.
Alas, a little rain
Unfortunately, although the temperatures were mild, it rained most of the time we were there and the only stroll on the beach we got was the last morning when it cleared up. But it was worth it! A fabulous sunrise and a few beautiful shells were our reward. And after the drought we’ve experienced, the rains were a blessing.
I guess we’ll have to enjoy a meal, here and there…
So what else was there to do? Eat of course, and one of my best memories of this trip is the luncheon meet up with two blog friends – Judy at New England Garden and Thread (from New Hampshire), and Laurie (from Maine) from Notes from the Hinterland. This was my third attempt to meet up with these lovely ladies, and it was the charm. We met at the café at Stonewall Kitchen in York, Maine, and enjoyed a luscious four-hour lunch filled with laughter and lots of good conversation. Indeed, as we left, the staff immediately locked the door behind us! We all felt as though we had known each other for years, and I guess we have through our correspondence and blog relationships. So much fun, and we’re already planning another meet next year, you know, after all the coming winter weather is through. Planning ahead is important.
Let’s figure this out
Other meals got me thinking, of course. Sometimes folks ask me how I come up with ideas for new recipes. If I’m not remaking something old, I often get inspiration from cookbooks or food shows, tweaking as I go to keep things local and as fresh as possible. The recipe below sprang from two dinners we had at the shore, and I was happy with the outcome of this mash up.
Two lovely dinners
The first dish from Walkers on Cape Neddick was a wood roasted haddock with roasted sweet pepper broth and a mussels-clam escabeche. It was delightful and perfectly cooked, served with slightly charred wood-fired carrots. The second dish was at the York Harbor Inn, a pan seared lemon, white wine, and caper sea scallop dish served over creamed corn with a pickled onion relish. The scallops were perfectly cooked, and the creamed corn tasty, at least two bites of it. It was so rich with heavy cream that was about all I wanted, and I did note that the corn flavor was muted because of the excess of fat. But it left me desiring creamed corn like my mother used to make! Hers was mostly corn with just a touch of milk or light cream, and full of flavor.
The end of corn season approaches
Corn season is ending soon here, many farms are done. But we have a couple that are hanging on, and when we returned I was determined to make a luscious creamed corn with either scallops or haddock. At the fish market, the per pound price made that decision for me, and haddock it was.
A bit of this recipe, and a little of that
I decided to use the lemon caper idea from the scallops to flavor my haddock, and it turned out really delicious. I also loved the idea of the roasted sweet pepper accent, so I made a rouille with some yellow Italian frying peppers from the farmers market, and served it alongside. It was a perfect tangy accent to the creamed corn, which I made using oat milk enhanced by ‘milking’ the corn cobs to extract every bit of corn essence possible. This did not disappoint in the flavor department, and we’ll make it again.
Winter substitutes
In winter, frozen corn will stand in nicely, although you won’t have the cobs to milk, that is, unless you’ve tucked some in the freezer for just this purpose! I plan to do so. It’s surprising how much flavor this little step adds to the recipe.
The tofu version, just as good
We had one vegetarian coming so in place of the haddock, I made tofu with the exact lemon, white wine, caper pan sauce. I used a local firm tofu, and it worked beautifully. It was fabulous nestled in the creamed corn, and even the fish lovers enjoyed this!
Time travel
Whatever way I make it, in the future, I will be transported to the shore, and remember this lovely getaway.
Pan Seared Haddock (or Tofu) over Creamed Corn
- The creamed corn:
- 4 or 5 ears fresh corn, about one-quart kernels
- 1 cup oat, soy, or dairy milk, any percentage
- 1 onion, diced
- 1 bay leaf
- The haddock or tofu:
- 1 pound haddock or 1 box extra firm tofu
- Flour for dusting
- Smoked paprika
- 2 tbsp. extra virgin olive oil
- 1 shallot, minced
- Juice and zest of one lemon
- ¼ cup white wine
- 2 tbsp. capers, lightly crushed
For creamed corn: Shuck the corn. With a sharp knife, cut the kernels off the cobs and measure out one quart or so of them, saving the rest for another use.
In a shallow bowl, use the back side of the knife to scrape the length of the stripped cobs to ‘milk’ any liquid contained. You’ll be surprised how much is there. Scoop up the pulp, and press through a strainer to extract every drop. Set aside.
In a large skillet, sauté the onion in a little olive oil just until soft, no color. Add the corn, the corn milk, the oat milk, and the bay leaf. Season with salt and pepper, bring to a simmer, and cook for about 10 minutes, or until the kernels are soft but still have some texture.
Remove the bay leaf, and place half the mixture in the food processor or food mill and process until very smooth. Add to the rest of the corn taste and adjust seasoning. If you like, you can add a bit more milk, but it probably won’t be necessary.
For the haddock, or tofu: portion, dust with flour, season with salt and pepper, and sprinkle with the smoked paprika. Heat the oil in a large skillet (not non-stick), and add the protein. My skillet was large enough to toss in the shallot at one end, but you can also wait and sauté the shallot after the fish is cooked.
Brown one side, turn the fish or tofu gently, brown on the other side, and remove to a plate to keep warm. Deglaze the pan with the lemon juice and wine, scrape up all the brown on the bottom of the pan, then toss in the zest and capers. Let the sauce thicken a bit.
Nestle on your bed of creamed corn and top with the pan sauce, and serve with roasted sweet pepper rouille on the side if you like, below.
Roasted Sweet Pepper Rouille
This is an easy and fun sauce to make and quite versatile. Tangy and delicious, you can also substitute white wine vinegar for the lemon juice, gluten-free bread is an option, as is no bread at all. Adjust garlic to your own liking. I used vibrant yellow peppers to accent the color of the corn.
- 2 sweet peppers, red, orange, or yellow
- 1 small onion, quartered
- 2 tbsp. hot water
- Juice of a fresh lemon
- Zest of a lemon
- Large pinch saffron
- 1 slice stale bread, I used whole wheat
- 4 cloves garlic, rough chop
- ½ cup extra virgin olive oil
Roast the peppers and onion in a 475-degree oven until charred. Place the peppers in a bowl and cover for ten minutes or so, until the skins come off easily. Remove seeds.
While the peppers are roasting, mix the hot water with the saffron and let sit for a few minutes to bloom, until the water is colored. Add the lemon juice and zest, and sprinkle over the bread. Let this sit until completely softened.
Add the bread mixture and garlic to the food processor, and toss in the peppers when they are ready. Process to a purée, then slowly drizzle the olive oil in, it will thicken like a mayonnaise and gain a lot of volume.
The idea of seeing the sea – of being near it – watching its changes by sunrise, sunset, moonlight, and noonday – in calm, perhaps in storm – fills and satisfies my mind. ~ Charlotte Brontë
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How delightful that you got to meet with your blog friends! It is so nice to meet long-time friends in person, and the food sounds delicious!
Your post on creamed corn brought back memories of my mother using her wooden corn cutter and creamer tool to process a truck bed full of corn.
Dad would back the truck up to the fence by the barn and drop the tailgate. We (the kids and Dad) would sit in the bed shocking corn and throwing the husk over the fence to the cows. We’d put the corn in a basket and when the basket was full, Dad would take it inside to Mom. We did this until all the corn was shucked.
I remember going inside and wanting to see what Mom was doing. Mom showed me how the tool worked and even let me “help” by allowing me to process a couple of corn cobs. I recall being very proud of myself. There was a huge tub all the corn went into and my mom would cook the corn and then bag it for the freezer. I still remember the delicious smell of the corn cooking. I remember touching the hot bags of corn and thinking how good the corn would be in the winter.
Oh what wonderful memories Julia! The kitchen and garden are always a storehouse for those cherished family memories, and sometimes the simple aroma of something cooking can transport us back to our first homes. My mom had a little scraper tool, but I’ve no idea what happened to it. I’ll have to see if anyone still sells them, I recall it was more effiient than the back of a knife.
Freezing fresh corn for the winter is so easy, and it is so much better than anything we’ll get in the winter.
My mom’s tool looked like this: https://www.amazon.com/Norpro-5401-Cutter-Creamer-Shown/dp/B000SSV9Z4/ref=mp_s_a_1_3?dib=eyJ2IjoiMSJ9.7aKKdBuZO09f8rAZHsvD_B9Vrq39DeG0xkZuAJzig05Jd4KDr_It6r22NBqkCzvYVmqORGI8maCFcyeEqWFhiYXn07iyRLaU0Ukd4-lxAq6IMcTCBQgoOcmhovSRF5RJ0a6UAG-Gtt5Ua2tMKFq_RVBBwP_HKoMMrFtMc8ZIEqNx3qkJG7xV89ySmzf5BURgZGAGIDF_0344KSpXhocNlQ.PCOB5W-Jz3xG2xqAzAUIuoRHxnZYacMxeUA9HHswWuk&dib_tag=se&keywords=corn+creamer+tool&qid=1759153599&sr=8-3
Oh my word, that tofu and creamed corn sounds utterly delicious. I am tucking this recipe in my folder, that’s for sure.
How wonderful it was to get together with you and Judy! Such a delight. Can’t wait to get together again. Also, I made a corn bread with the cornmeal you gave me. To quote my Yankee husband, it tasted pretty darned good.
I’m delighted you made the cornbread to go with your chili! It’s my favorite cornmeal for cornbread, and polenta as well.
What a fun time!!!
That corn bread came out so well, if I do say so myself, and no doubt the cornmeal had a lot to do with it. Yes, what a fun time. Still makes me smile to think of it.
☺️ me too!
PS I had the tofu version, it was absolutely fabulous!!!!
That recipe is definitely on my to-make list.
Thanks Julia! This looks pretty much like my mom’s!!!!
You are welcome!
Julia- My memories of freezing corn are very similar to yours. We also husked corn while sitting on pickup truck bed, and my mother also used a wooden corn cutter. Lots of work, but also lots of fun.
It was a lot of work and a lot of fun at the same time.
We certainly did have ourselves a delicious lunch and an even better conversation that including smiles and laughter. It was good for the body and the soul. 🙂 You always amaze me how you reach down and back and find a perfect recipe. This looks delicious.
Thank you Judy! Our meet up was certainly a highlight, and I look forward to many more in the future!
I love this! I grew up on creamed corn in a can and so of course I do not have fond memories…but I went on a fresh corn cooking spree last month and actually made a dish that used the water from corn husks I simmered down and that was a revelation…I love the look of this and as a fish lover this is on my list now to make…thanks!
Thanks John! Whenever I look at an empty corn cob, I think of nothing but flavor!!! Whether it is milked or boiled.
Your meal sounds wonderful as your meet up with your blogging friends.
Thank you Karen! We had such a lovely time, and the food at the shore was really delicious!
Creamed corn sounds heavenly to me. 🧡🍃🌽
So many memories tangled up in those kernels!
You can say that again. We used to go to “Sweet Corn Festivals” and “Corn Boils” when I was growing up. Yum! 🌽🌽🌽
Every year, our town had a massive corn roast! Lots of wonderful memories, and they always had pie.
I miss that so much; I relive those memories. 🌟✨💫
I hear you sister!
I just love your meals, they’re always so creative and what midwestern girl doesn’t love a recipe where corn is the star?
Gotta love that sweet corn, and sweet bloggers as well! Thank you Natasha!
Sounds delicious! What a wonderful trip to meet up with blog friends, looks like you all had a grand time!
It was great fun Jan! I hope some day to meet you too!
Creamed corn stirs up wonderful childhood memories! How fun to meet up with fellow bloggers and celebrate each other, while being spoiled with culinary delights!
Thanks Mary! It was great fun meeting the gals in person.
There are a lot of creamed corn memories out there!
Creamed corn is so good and perfect for this time of year. Just love that photo of WordPress Buddies. Great fun!
Thanks Sis! It was a wonderful time!
I am so envious of your little getaway, Dorothy. Sea, beach, friends, laughter and good food; a wonderful mix. As for the recipes – stored and waiting to see a dinner plate. Both proteins will definitely be enjoyed. BTW – Loved the images. Your hair looks fab!
Thanks Carolyn! I hope you love it as much as we did!
During Covid, I stopped all fussing with my hair and just decided I loved the freedom and liked it better! Saves a lot of time.
I’m sure I will. Great recipes. I’m letting my greys grow. So liberating, as you say. I’ve always cut my own hair going only to a hairdresser rarely – and long hair does not suit my face, so I’ll continue with home cuts. Yours truly suits you!
Thanks! I have let it grow out so I can pin it up off my neck when it’s hot!
So yummy, great post!
Thanks Eunice! I was quite pleased how this turned out!
I bet! <3
What a great recipe mashup! I’m glad you had some relaxing downtime, especially meeting fellow blog buddies!!!
So much fun! It’s always great to meet up in person my dear friend, as we both know!
Indeed! I noticed in another comment that you’ll all be meeting again next year at your place. They’re going to love it! I hope they get to meet my chickens. 😂
I will definitely schedule a little trip to see the girls!
Get Out of Town! You got to meet Judy??? How wonderful! I would love to meet Judy and you!
Did you happen to see my brother? He was up in that neck of the woods the last few weeks. He purposely goes at this time of year, every year.
And your whole recipe looks fabulous!
Thanks Nancy! Yes, I had the honor of meeting my long-time blog friend Judy! A wonderful and warm soul and it was definitely the high point of the trip. I felt like I’ve known both her and Laurie forever!
Missed your brother! Next time, you’ll have to join him and we’ll all meet up! Actually, next spring or summer we’re planning to meet at my house in Vermont…
That is awesome! I am so glad it all came together for you gal pals! Here’s to many more meet-ups!
❤️
I love corn and your creamed corn sounds wonderful Dorothy! There is nothing better than dining with friends~
Jenna
Very interesting!!!! I’ve never heard of milking. Thanks!
And yet, so many of us have done this! I need to look for that handy little tool!
I loved everything about this, Dorothy, from the meet-up, to your hair, to the beach, to the food (there and afterwards)! The food looks and sounds wonderful.
Thank you so much! It was all a lovely time with two very special ladies, and I’m so glad to be a part of it. The food was really good, yes, there and here! And I’m delighted that everyone seems to love my curly beach/rain hair!
Fresh creamed corn is the best! It is such a great idea, to use it as a bed for fish/tofu. Love the addition of capers and the Rouille. 🙂
They added that lovely tang! thanks Ronit!
I’m glad you had a lovely time. The meals and recipes sound delicious.
Thank you so much! It was a delightful time for all, and good food as well.
Welcome to Fall. Seems to be everyone’s favorite time of year. Cheers to meeting up with blogger friends, days by the seashore and fabulous creamy corn dishes.
Velva
Thank you! It was all good. It was really chilly here last night, but we avoided the frost – for now!
A great dish for the season’s cozy opening. My likes seem to be there and then disappear. (?)
WP needs some work!
Another try!
Never hurts to try!
I haven’t had creamed corn since living at my parent’s house. My husband doesn’t like corn creamed but any other way is OK. I was so excited last weekend as I still found sweet corn and small zucchini at a farm stand. Thank you for your recipes Dorothy!
You’re very welcome!!!
Yum! I have some tofu and corn on the cob I need to use. This is perfect, Dorothy.
It was meant to be!
It sounds like you had such a fun time and what a perfectly lovely dish! I would make it just to be able to say rouille! And I’m only half joking! Seriously, though, this is a masterpiece!
Well, I understand! Why do you think I make ratatouille?
The shores are beautiful even when it rains 😉
What a lovely time with friends ☺️
The dish is something new to me but would really like to try it 😋 especially that sauce too 😉
We were delighted to be there no matter the weather!
Looks delicious 😋.
Thank you Michael! We really loved it.
I love creamed corn! I’ve never heard of milking it, but I love that idea—it sounds really good!
It’s also fun! Something the old grandmothers would do, I’m sure, to get every last bit of flavor!
Oh yum!