Creamed dried sweet corn

February 01, 2006

Serves 4

Dishes like this have been made in this country -- with fresh corn -- for more than 100 years. Because this is the dried corn version, start it the night before you're serving it.

1 package (7 1/2 ounces) Cope's dried sweet corn (about 2 cups) 2 1/2 cups whole milk 1 cup heavy cream 1 teaspoon sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/4 teaspoon ground pepper 1. In a large bowl combine the corn, milk, and cream. Cover and refrigerate for at least 4 hours or for up to overnight.

2. In a medium saucepan combine the corn mixture with the sugar, salt, and butter. Bring to a boil over medium heat. Lower the heat and simmer for 30 minutes, stirring occasionally, or until the corn is tender but the mixture is still a little saucy. Add the pepper and more salt, if you like.

Jonathan Levitt