Being outside is simple. I love it for this reason. And because it always makes me feel great, no matter what I’m doing! I want you to come here and realize that going outside is necessary for your health, and its just not that difficult. This recipe is one of the easiest camping recipes ever, which will hopefully be some motivation to use it properly- like, under the stars by a lake.
Yesterday, we drove down the coast of California from San Francisco to L.A. – yep, the whole way. It took 9 hours, but we stopped and just ran around in a bunch of places, noticing the redwoods, the wildflowers, the elephant seals, and the beach rocks. It was so much more fun than taking a speedy 7 hour trip down I-5. I think its important to utilize these chunks of time in life to experience the “real” world around you. Eat dinner out on your back porch, or take a sandwich out to the park at lunchtime. Food is always a good excuse to go outside- especially in the summertime.
Everything that’s available in the summer is sweet, and corn is at the top of that list. The summer sweet corn is dwindling now, but if you’re like me, you’re hoarding the last of it to hide in your freezer for fall pot pies and chowder. I eat corn almost every day during the summer, and this is one of the easiest quickest ways to prepare it anywhere. I made this for myself at home the other night when I realized it was 10p.m. and I had forgotten to eat dinner. By the time I realize I’m hungry, I’m usually starving, and immediately have a panic attack about what I can make and eat NOW.
You can do all the prep work at home, and dump it in a pot when you get to your destination, which would be especially helpful on a backpacking trip. It is plenty easy to do the chopping at the campsite otherwise. This is also a perfect side dish to tacos or freshly caught grilled fish. Its a dish that has been complimented many times, and I’m always surprised since its totally easy. I think the sweet corn really does the work.
Sweet Creamed Corn
Prep Time / Cook Time/
Activity GuideBike Touring, Car Camping
- 4 ears fresh sweet corn
- 1/2 red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon oil or butter
- salt and pepper
- 1/2 Serrano pepper, seeded and chopped (optional)
- 2 tablespoons herbs, such as basil or mint (optional)
- 1 lime, zested and juiced (optional)
- 1/2 cup cream (optional)
- Cutting board
- Medium bowl
- Medium pot
- Shuck the corn. Then, holding it upright in a bowl, cut the kernels off with a knife.
- Heat the oil and/or butter in a pot on medium-high heat.
- Add the onions and garlic to the pot, and cook until softened, about 5 minutes.
- Add the corn, and saute until tender, 5-10 minutes.
- As the corn is cooking, mash it up with a potato masher or a fork, to make “creamed” corn.
- If adding cream, add it slowly and cook until thickened, about 5 more minutes.
- If not adding cream, add any combination of the herbs, pepper, and lime for a lighter, backpacking-friendly dish.