Over the next few days I will be posting recipes appropriate for your Thanksgiving table. Most of these dishes will be a slight variation on classic turkey day sides.
Take this version of creamed corn for example, it's a little sweet and little savory. The cream cheese acts as thickener in place of flour and creates a tangy and creamier sauce. The chives are also an unexpected addition though they add a brightness in flavor and nice subtle contrast to the rest of the dish. You can make the sauce as thick or thin and as salty or sweet as you want by the amount of milk, salt and sugar you add. I suggest using this recipe as baseline and go from there.
2 1/2 cups corn kernels (2 10oz frozen packages work well)
3/4 cup whole milk
1 tablespoon butter
2 tablespoons sugar
1/2 teaspoon salt (or more to taste)
6 ounces cream cheese, cubed
2-3 tablespoons chives, snipped
In a large saucepan, combine milk, sugar, salt and butter. Stir over medium heat until sugar is disolved and butter is melter. Add corn and simmer until corn is tender, about 10 minutes. Turn down heat to low and stir in cream cheese. Continue stirring until cream cheese is fully incorporated and sauce has thickened (you can add more milk if you desire a thinner consistency). Remove from heat and season with additional salt if desired. Gently fold in chives, reserving some for garnish.
This dish serves 6-8 people.