“Say what?!!!” I hear you say. Yes the humble can of creamed corn, something that I learned to love in the 70’s and 80’s as an alternative to the much celebrated, but somewhat overrated baked beans (hopefully I don’t need to go into hiding after making that statement). But this is Pimped Creamed Corn!
While I know I’m not exactly revolutionary with the concept, this started during the lockdown that we all found ourselves in back in 2020/21. To top this off the wife was out of action due to illness (not covid) for about six months, so it was up to me to produce exciting meal options on a daily basis. To add to the lockdown and very sick wife situation, both of our businesses were decimated due to the borders being closed and the child was online schooling (lucky for us we only had one child), meaning that we were in the middle of a perfect storm, therefore what else was I going to do, but cook.
Now I don’t want to give you PTSD from dragging up the past, but visiting the supermarket wasn’t some thing that we looked forward to either, sure it was an outing, but there were queues, social distancing and product shortages, which led us to clearing out the cupboards and utilising everything that we could, to prolong the gap between shopping excursions. That’s when I decided to “pimp” creamed corn. Genuinely you can substitute most ingredients with something else that you have in abundance. I have used chillis, red onion, tasty cheddar and salami. You can use any onion, substitute the cheddar with a multitude of different cheeses, replace the salami with ham or bacon or cooked chicken or whatever protein you like or no meat at all. I personally think that the only change to the chilli in your Pimped Creamed Corn should be how hot the chilli is, how much chilli you use or whether it’s fresh or dried.
Have a play and please detail your Pimped Creamed Corn variation in the comments section below…
Ingredients
Method
- Finely dice the onion, slice the chilli, cut the salami into small chunks and grate the cheese.
- Carefully open the can of creamed corn (ensuring that you don't spill any).
- Mix the creamed corn, onion, chilli, salami/ham/chicken/whatever, half the cheddar in a bowl
- Preheat oven to 200℃/390℉
- Toast the bread in a toaster to ¾ done
- Place toast on a baking sheet, lined with tin foil and liberally cover the toast with the creamed corn mixture, top with the remaining cheese and a grind of pepper on each.
- Bake for 7 minutes and then finish under the grill for 3 minutes until the top is starting to brown and the cheese is bubbling
- Serve on a plate!!!
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