Decadent Creamed Corn Casserole!

Trust me when I say– someone at your dinner table will ask you for this recipe! 

You’ll Need:

8-10 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or, all yellow.

1/2 onion, peeled halved and studded with 3-4 cloves

1 large russet pototo peeled and cut in large 1/2 inch dice

1 clove garlic, peeled and smashed

1 pint unsweetened whipping cream

1 cup chicken stock

1/4 cup cane sugar

1 teaspoon salt

1/2  teaspoon white pepper

1/4 teaspoon Cayenne pepper

2 Tablespoons very cold butter

2 Tablespoons flour

Chopped parsley for serving

Paprika for garnish

1/2 cup grated Parmesean cheese, divided

Fresh homemade crutons

Here’s How:

Preheat the oven to 350′ F Degrees. Generiously butter an 4 quart casserole dish, and dust with grated parmesean cheese. Set aside on a foil lined sheet pan.

In a large heavy bottomed saucepan, combine all the ingredients except for the butter and flour bring to a boil. Reduce heat and simmer for 2-3 minutes.

In a small dish combine the flour and butter to form a paste. Mix into the corn mixture and continue to cook until thicken.

Adjust seasoning with salt, white pepper and cayenne. Add additional sugar if your prefer your recipe a bit sweeter. Remove smashed garlic and studded onion. Discard.

Add diced potato and parmeseasn cheese and mix to combine,

Place in prepared casserol dish and cover. Bake for 10-20 minutes until flavors are incorporated and potatos are cooked.

Serve piping hot. Garnish with warm homemade crutons with a sprinkling of paprika and chopped parsley.

Makes approximately 8 to 10 servings


Add chopped fresh pimento for a little kick .

Corny crab cakes

Fresh produce makes the best ingredients. What’s better than summer corn and a little flavor from the sea with crab? While it takes a lot of ingredients to put these two together, the results are tasty cakes perfect for a warm summer evening.

Crab meat can bring a lesson into sea life to your kitchen.

Crabs are generally covered with a thick exoskeleton, and armed with a single pair of claws. They’re found all over the world in oceans, fresh water and on land. With about 850 different species, the crabs are found most frequently in tropical regions. Just like kids, crabs come in a variety of sizes. They can be as small as a few millimeters wide to having a leg span of 13 feet – that would be the Japanese spider crab, probably not the one you’re cooking today.

We’re using a recipe from today. It will serve four and although the recipe called for frozen corn, let’s buy it fresh from the local farmers’ market to get that summery flavor.

1 lb. lump crabmeat
1/2 cup minced onion
1 tsp. minced garlic
1 cup corn, cooked
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced celery
1 cup mayonnaise
1/2 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 egg, lightly beaten
1 1/2 cups saltine or water cracker crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. butter
1 Tbsp. cumin seeds
1 1/2 cups sour cream
3 Tbsp. chopped cilantro
2 Tbsp. chopped scallions
1 tsp. salt


  1. In a bowl, combine crab, onion, garlic, corn, bell pepper and celery. In another bowl, mix mayonnaise, dry mustard, cumin, coriander, salt, pepper, egg and 1/4 cup saltine crumbs. Add to crab mixture and stir just until combined. Form 8 patties; chill.
  2. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high flame. Coat each patty with remaining crumbs and cook until golden brown on each side, about 3 minutes per side. Add more butter and olive oil as needed.
  3. In a pan over low heat, toast cumin seeds until golden and fragrant. Remove from heat. Cool and grind in a spice grinder, in a mortar, or under a heavy pan on counter. In a medium bowl, combine all ingredients.
  4. Serve crab cakes immediately with sauce.

Summer delights

Warm weather means lots of grilling and eating outdoors. We all look forward to it. But it shouldn’t also mean a life of boring salads alongside grilled meat. We’re going to jazz it up this summer!
It’s hard to think about summer and not thing about delicious kernels of yellow on the cob. Corn is definitely a summer treat. Maize, as it’s also known, is also quite good for you. Providing antioxidants, fiber and, in some studies, has proved to increase overall nourishment.

Well associated with America, corn was actually a food well established in other cultures first. Both the Mayan and the Olmec civilizations, dating back to 2000-1500 B.C., adopted maize as a staple food. In fact, they did rituals to the plant. The first reference to maize in Mexico/Central America actually dates back to 9000-8000 BC.

Today it’s the inspiration for our recipe of grilled corn salad courtesy of Let’s wash it down with a little treat of cherry limeade – that’s right, you can make it at home! The salad can be a side on it’s own, a nice taco topping of placed on top of greens. It’s versatile and kids will love it! Enjoy.

Grilled corn salad
2 corn cobs, grilled
1 cup sliced grape tomatoes
1 large avocado, chopped
Juice of 1 lime, about 1 – 2 Tbsp.
2 Tbsp. finely chopped cilantro
Salt and pepper, to taste
1/8 tsp. cumin, or more to taste

1. Cut the avocado in half lengthwise. Remove the pit and discard. Cut each half in half lengthwise. Peel back the skin and discard.
2. Cut the avocado into inch cubes. Add to a small bowl and squeeze half a lime over top. This will help prevent the avocado from browning and sticking together while you prepare the rest of the recipe.
3. Stand the grilled corn up on end and cut the kernels off using a knife. Set aside in a bowl.
4. Wash the grape tomatoes, slice in half lengthwise. Add to the corn.
5. Remove the cilantro leaves from the stems. Reserve the leaves and chop finely. In a small bowl, combine the other half of the lime juice, salt and pepper, cumin, and chopped cilantro.
6. Stir the cilantro-lime mixture into the corn and tomatoes. Then, gently stir in the avocado. Serve chilled.

Cherry Limeade Recipe
(makes 4-6 servings)

2/3 cup sugar
2/3 cup water
1/2 cup lime juice (approximately 4 1/2 limes; use the remainder of limes for garnish)
1 1/2 cups pure cherry juice (no sweeteners added)
2 cups club soda

1. Begin by dissolving the sugar in the water over medium heat to create a simple syrup. Set aside when done to let cool completely.
2. While the simple syrup is cooling, juice the limes.
3. When the simple syrup has cooled pour that in a pitcher, add the lime juice, cherry juice and club soda. (Do not add the club soda until ready to serve.)
4. Stir all together to combine well and serve immediately over crushed ice or cover and refrigerate.