This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.
Living in Florida has turned me into such a locavore. I get a huge kick out of seeing the little “Fresh from Florida” signs all over the produce department next to fruits and vegetables that I know the rest of the country hasn’t even started planting. These are things I rarely paid attention to even just a couple of years ago. You can imagine what it’s like to have strawberries in February or tomatoes in March. Now that it’s May, it’s corn on the cob season and that means enjoying some good ole Southern Creamed Corn made with Florida Sweet Corn.
Once you have had homemade creamed corn, you will never, ever in a million years, buy it canned again. There is no comparison. In fact, on the night I made this for dinner, my son happened to notice the corn cobs in the kitchen garbage right before bedtime. He came to me and said, “I knew that had to be fresh corn tonight, it was just so delicious.”
Southern Creamed Corn
Ingredients
8 ears fresh corn, husked, corn sliced from the cob
1 Tbsp agave nectar or honey
1 Tbsp flour (I used gluten free all-purpose flour mix)
1 tsp salt
1/4 tsp ground black pepper
1 cup half and half
1/2 cup water
2 Tbsp bacon fat or olive oil
2 Tbsp butter
Method:
In a large bowl, toss the corn with the agave, flour, salt and pepper. Combine the half and half with the water and add to the corn. In a large skillet or Dutch oven, heat the bacon fat or olive oil. Add the corn mixture to the pan. Cook, covered over medium-low heat for 30 minutes. Remove from heat and stir in the butter.
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