Getting ready for Thanksgiving is like training for a culinary triathalon. Figuring how to plan which dishes get oven time makes jumping hurdles seem easy. Rather than regret having a kitchen with only one oven and four burners, I decided make ahead side dishes were the way to go. Instead of roasting or sautéing Brussels sprouts, I thinly slice them and serve with a maple syrup vinaigrette—a side and salad in one dish, brilliant if I may say so myself.
Another favorite I discovered this summer was creamed corn, and I’m not talking about the canned stuff. That still sends shudders through my stomach. Homemade creamed corn is easier to make, and more fun to eat, than you think. Another surprising twist I discovered while testing this recipe—you don’t need to use cream at all! This year I’m planning on carrying over those saved calories to the dessert course.
Smoky Creamed Corn
Aside from making a creamed corn with nary a drop of cream, this recipe is also prized for being a “make ahead” side dish. It easily reheats on the stove top or in the microwave in a covered glass casserole dish. If doubling the recipe, you may need to add a few minutes more of cooking time.
1 poblano pepper
2 ears of corn
1 cup 2% milk
Sea salt and freshly ground pepper
- Preheat the broiler on your oven. Line a small baking pan with foil (for easy clean up) and place the poblano on the sheet. Broil, turning once, until blackened and skin is bubbly. Place hot pepper in a ziptop bag and close. Once the steam has loosened the skin, remove the pepper from the bag and the skin should slip off easily. Remove and discard seeds for a smoky, but not to spicy final dish. Chop and set aside.
- Use a chef’s knife to remove the corn kernel. Scrape the corn cobs over a medium pot to release the corn "milk". Add the kernels and 2% milk. Bring to just below a boil and simmer for 35 minutes until the milk begins to thicken. Add the chopped poblanos during the last 10 minutes of cooking time, and season with salt and pepper.
Some more thoughts on Thanksgiving recipes for your holiday menu:
If you prefer your Brussels sprouts roasted, try this recipe from Under the Highchair
These Baked Sweet Potatoes with Orange Caramel Glaze from Good Life Eats have us rethinking our oven line-up too. And The Merry Gourmet has a Savory Spinach, Feta and Roasted Red Pepper Muffin perfect for your holiday bread basket.