Creamed corn

You can always buy the canned variety, of course, and it is very cheap, but freshly made is always nicest. You can have this on toast for breakfast, or as a sweet bed for savoury things, for example baked chicken breast or pork fillet.

2 large fresh corn cobs.
½ cup chicken stock.
Dash salt.
Fresh cream.

Shuck the cobs and cut the corns off into a small saucepan. Add a dash of salt and the stock and bring to the boil. Reduce heat to a simmer, cover and cook for 5 minutes. Pour off the stock and add the cream. I use 2 tablespoons per cob, but that is a matter of taste; you can use more or less depending on how thick or how runny you want it. Pour into a container and zap with a hand blender or kitchen wand, cover and place in the fridge for use, hot or cold, later.

Yields: 3-4 cups.

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