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Sunday, August 27, 2017

Homemade Creamed Corn | Secondhand Lions #FoodnFlix

Homemade Creamed Corn | Secondhand Lions #FoodnFlix
Homemade Creamed Corn inspired by Secondhand Lions for #FoodnFlix
This month, the Food 'n Flix club is creating recipes inspired by the 2003 flick, Secondhand Lions. While it was made in '03, it was actually set in 1950's Texas (with flashbacks from years before, most taking place in Morocco). At its core, it's about 14-year old Walter who has been dropped off at the home of his two great-uncles, who have a reputation for being surly recluses, sans invitation.

Legend is, the uncles have a fortune stashed somewhere on their property, and Walter's mother has given him the assignment of finding out where it is hidden. At first, neither Walter or the uncles (Hub and Garth) know what to do with, or think of, each other. And although they don't own a television or a telephone, Walter soon finds out that there is rarely a dull moment around these two characters.

I mentioned flashbacks. Those add to the story by giving us a peek at the uncles in their younger years, as brave, dashing, clever young men.  We also learn about the love of Hub's life when Walter discovers a photograph tucked away in a trunk in the "tower" where he sleeps. And at one point, they even got a "used" lion as a pet. The three of them formed a lasting bond that summer.
Homemade Creamed Corn
There was a handful of food sprinkled throughout the film. Plenty of iced tea with lemon, root beer, cactus paddles, scrambled eggs and sausage, lion chow,, barbecue ribs and white bread, fish, scenes from North African markets (chilies, oranges, produce), and corn on the cob.

Now, speaking of corn on the cob, the uncles are known for firing shotguns are traveling salesmen, but one day Walter convinces them to listen to a pitch...which leads them to breaking out their money here and there, actually purchasing things. One salesman sells them vegetable seeds, and they all set about planting a garden. When that garden starts to grow, they contemplate the fact that all of the seeds they planted—peas, greens, squash, beets, potatoes, tomatoes, lettuce, sweet potatoes, carrots, and bok choy—actually looked the same. Like corn.
Homemade Creamed Corn | Secondhand Lions #FoodnFlix
So yeah, they're left with an awful lot of corn. It was actually kind of glorious. That corn was the inspiration for my recipe this month. Every summer, my family looks forward to copious amounts of Indiana sweet corn. We have two favorite ways to eat them - 1) whole grilled cobs slathered in anything from butter and salt to true Mexican street-style, and 2) cut from the cob and turned into a huge batch of homemade creamed corn.

The funny thing is, not a single one of us can stand canned cream corn. Yuck. Although I will stir it into cornbread as an ingredient from time to time, it's just plain gross as-is. However, homemade sweet corn is a whole 'nother story! Fresh, sweet, creamy...absolute end-of-summer bliss.
Homemade Creamed Corn | Secondhand Lions #FoodnFlix
Food 'n Flix club logo
This month's edition of Food 'n Flix is being hosted by Courtney at Fictional Fare with her pick, Secondhand Lions; submissions are due August 29, 2017.

Join us next month as we head into the kitchen with our host Debra of Eliot's Eats with her pick, To Kill a Mockingbird.

For inspiration, check out the Food 'n Flix website (click on any of the roundups listed to see what participants have been inspired to make by the movie choice), all of my past Food 'n Flix posts, or my Food 'n Flix Pinterest board!

Yield: serves 10-12
Homemade Creamed Corn recipe

Homemade Creamed Corn

prep time: 15 MINScook time: 20 MINStotal time: 35 mins
This classic side dish tastes even better with corn cut fresh from the cob. No flour or thickeners added!


  • 10 ears of sweet corn
  • 3 ounces (6 tablespoons) unsalted butter
  • 1 1/4 cups heavy cream
  • 1 to 2 tablespoons granulated sugar (this depends on the sweetness of your corn), optional
  • 3/4 teaspoon fine-grain salt
  • 1/2 teaspoon ground white pepper


  1. Husk each ear of corn and remove the silks. Set a small bowl upside down inside of a large bowl and one at a time, use it to steady and ear of corn while you use a chef's knife to cut the corn from the cob. Then, scrape the dull side of your knife down the corn to "milk it" (this adds more delicious corn flavor to your final dish).
  2. Set a large, deep skillet (12") over high heat and add butter. Once melted, add the corn and any juices from the bowl, cream, sugar, salt, and pepper to the skillet.
  3. Let it come to a boil, reduce heat to a gentle simmer, and allow to cook until the corn is tender, 15-20 minutes.
  4. Using an immersion blender, pulse until some of the corn is pureed. Stir and repeat until you have the consistency you desire (I like to puree about 1/4 to 1/3 of the corn). Taste, adjust seasoning to your liking, then allow to simmer for a couple more minutes, until everything melds together.
  5. Remove from heat and serve!
  1. While I do think this recipes tastes best with corn cut fresh from the cob, if it's not corn season, feel free to substitute frozen (thawed) corn kernels. You'll need approximately 7 1/2 cups to equal the amount of 10 cobs.
Created using The Recipes Generator

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