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My family didn\u2019t put up a fight when I\u2014an earnest 12-year-old\u2014declared I\u2019d be taking over Thanksgiving dinner in 2013.\n<\/p>\n
The holiday stirs up little passion in my parents, who were born in China and didn\u2019t celebrate Thanksgiving with conventional fare until having me and my sister, years after immigrating to the United States. The cuisine of these celebrations was lackluster, at that\u2014usually some combination of Boston Market, Costco, and Acme dishes, reheated with as much sentiment as the food was originally prepared with. Still I ate it up, approximating the feasts I saw in magazines and on TV.\n<\/p>\n
Eventually, my ambitions grew. I wanted to craft a Thanksgiving meal that honored the holiday and<\/em> appealed to my family\u2019s immigrant palates. More than a decade later, I\u2019m still figuring out what works: turkey wings suit our small family better than a whole bird, stuffing flops unless it\u2019s made with cornbread, and no one cares about green bean casserole as much as I do.\u00a0\n<\/p>\n But early on, I discovered a hit that would headline every Thanksgiving table: Creamed Corn Like No Other. It\u2019s my family\u2019s staple Thanksgiving dish, no question.\n<\/p>\n <\/p>\n Ethan Pan<\/p>\n <\/span> To my family, that sweet-salty balance of Creamed Corn Like No Other, submitted by Allrecipes community member DIANA YOCKEY, is very craveable and aligns with the Chinese culinary philosophy to balance savory dishes with sugar, as seen in red-braised pork, yuxiang eggplant, and other dishes I enjoyed growing up. In contrast, the heavy use of dairy and the rich creaminess feels decadent in a way that\u2019s distinctly American and something we save for the holidays. The side also reheats incredibly, to boot, but you probably won\u2019t have much left over anyway.\n<\/p>\n Frozen corn kernels make the recipe super easy and economical. Heat the corn, heavy cream, butter, sugar, salt, and black pepper in any big pan (I\u2019ve even used a wok) until the butter is melted. Meanwhile whisk together milk and flour in a separate bowl, then stir that into the pan until the mixture is thickened. Then remove the pan from the heat and stir in a healthy heap of Parmesan cheese.\n<\/p>\n Grating your own cheese is the one bit of extra effort that I think makes the recipe shine. I prefer using Parmigiano Reggiano for a bit of funkiness and bite. I\u2019ve also added bacon; fry off and crumble a couple strips, then use the rendered bacon grease in place of some of the butter, to lend an extra punch of salt and smoke and also add textural variety. It\u2019s also important to season the creamed corn with sugar to taste, depending on how sweet your frozen corn is.\n<\/p>\n <\/p>\n Ethan Pan<\/p>\n <\/span> Like me, other home cooks love how decadent and luscious this creamed corn tastes and feels.\u00a0\n<\/p>\n The recipe continues to be a hit when I bring it to larger Thanksgiving dinners. Last year, we celebrated with my sister\u2019s in-laws, and everyone agreed that it was the best item on the table. So whoever is sitting at yours, they\u2019re sure to love it, too.<\/p>\n Get the recipe:<\/strong> Creamed Corn Like No Other\n<\/p>\n<\/div>\n My family didn\u2019t put up a fight when I\u2014an earnest 12-year-old\u2014declared I\u2019d be taking over Thanksgiving dinner in 2013. The holiday stirs up little passion in my parents, who were born in China and didn\u2019t celebrate Thanksgiving with conventional fare until having me and my sister, years after immigrating to […]<\/p>\n","protected":false},"author":1,"featured_media":854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/853","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=853"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/853\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/854"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} What Makes This Cream Corn Recipe Tradition-Worthy? <\/span> <\/h2>\n
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\n<\/figcaption><\/figure>\n What the AllRecipes Community Says <\/span> <\/h2>\n
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