Last weekend, Jim’s mom sent us back from the farm with a good amount of food!
I decided to use the corn and squash to try something new. I made creamed corn and delicious squash pepper slices, let’s call them squash boats that she made us for supper as she came up with the recipe on her own!
For the creamed corn, I roughly used this recipe. I’m a fan of creamed corn, but I usually buy the frozen McKenzie creamed corn because it’s ready in a few minutes and it really is amazing.
I fried up a couple pieces of bacon and left the grease from the bacon in the pan. (and ate the bacon, of course) Then, I milked the corn.
I looked up some videos on YouTube on how to milk the corn. I cut the corn about halfway then flipped the knife around and scraped the back. Jim’s technique was to slit the corn before cutting. We each thought our way yielded more cream.
I added the corn with the other ingredients- salt, pepper (not much since you can add those later), flour, sugar, heavy cream, and water to the bacon grease.
It cooked down for a while and turned out like this.
Then, you add the butter. The creamed corn was excellent. A little bit of a hassle having to cream all the corn, but a nice treat, especially with fresh corn. Something my Mimi probably made often.
For the squash, it’s best to use squash that is on the smaller side. Cut off the ends, cut them in half, and scoop out the seed parts.
Slice up a red pepper and a sweet onion to put in the squash. Add salt and pepper.
Top with a slice of raw bacon because of course. Cook in the oven (I think I did 375 for 15 minutes at least and then broiled the bacon at the end).
Sprinkle cheese on top once squash/bacon is ready and take it out once melted.
Y’all these were so good. They didn’t even taste like squash. Thanks to Jim’s mom for letting me steal her recipe, I’ll be making this again!
This is my kind of summer meal. So tasty. Paired with baked ranch chicken, I was one full and happy girl.
Thank goodness for leftovers.