I had a few ears of corn that needed using up, and then I remembered that Lorraine had made creamed corn stuffed sweet potato skins. I quickly made up a batch and took that with us for dinner. The day Dave was not feeling well I made a second lot of the creamed corn. I decided to use it as a topping for lasagne, instead of using a béchamel sauce. I gave one to the kids for a meal and they loved it.
I am truly blessed with a husband that doesn’t suffer from man flu. He will work through sniffles without complaint. And he prefers not to take any form of medication. A few months’ back we had a 3 day weekend. Dave got home on the Thursday from work and complained about not feeling well. I gave him some sinus medication and he woke up the next day not sounding well at all. He went off to work on the race car and I went to gym. After that I went to the chemist and got some more sinus medication as he had taken the last one. He got home late afternoon and was feeling worse so I gave him a Hot Toddy to drink, together with the tablets. On Saturday he was up and about but cancelled our afternoon drinks as he did not want to pass his germs along.
We went to bed early and I gave him a celestamine. This usually does the trick for me but Dave decided he should also take an anti-biotic. I keep broad spectrum ones at home for ‘in case’ and for when we travel. He woke up Sunday morning telling me that he had a fever the night before. Supposedly I slept through him asking me to get a blanket. As soon as the chemist was open I went back and got some more over the counter medication, as well as some cough syrup. He spent the entire morning sleeping and woke up in time for the Grand Prix. While watching that he managed half a bowl of soup and a sip of coffee. And as soon as the race was over he went back to bed. Not even the temptation of creamed corn topped with chicken could rouse him!
Click on the links for conversions and notes.
- Water for boiling
- 3 ears corn
- 60g butter
- 60g flour
- 300mls milk, divided
- 125mls crème fraîche
- Salt and freshly ground black pepper to season
- 1.25mls smoked paprika
- Bring a pot of water to the boil and blanch the corn
- Set aside to cool and then remove the kernels
- Place the butter into a large saucepan over a medium temperature
- Allow to melt and then whisk in the flour
- Cook for one minute then add 125mls milk and whisk to combine
- Add 125mls milk and whisk to combine, then lower the temperature and leave to cook for 5 minutes
- Add the crème fraîche and season generously
- Stir in the corn, the rest of the milk and the paprika
- Serve as soon as the corn is heated through