Friday, September 2, 2011

Garlicky Creamed Corn and Spinach

I made the Oven Fried Chicken last night. I had already posted it on my blog, but tonight I used the same method, but used talapia instead of fish.  It was really good.  But the star of the meal was the garlicky creamed corn and spinach. We will definitely make this again.  Jud fried the okra in our fry daddy and it was nice and crispy.  I soaked it in egg and milk and then put it in a zip-lock bag and put corn meal in the bag with the okra.  Shake it up and then fry it until crisp.
Creamed corn and spinach recipe is from Rachel Ray of Foodnetwork.
Printable Version:
Ingredients for Creamed Corn and Spinach
2 tablespoons butter
4 ears corn, kernels scraped from cob
2 large cloves garlic, finely chopped
salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg, to taste
2 bundles fresh baby spinach, about 1/2 pound, chopped
Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the corn cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2-3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

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