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
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.