Creamed Corn-Off: Battle of the Southern Cooks

We're teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we'll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you're harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Forget those green cans! It’s summertime, and that means creamed corn made from fresh, sweet ears. Though all four of these easy from-scratch creamed corn recipes come from Food Network chefs with Southern roots, they offer very different takes on this classic side dish. Whose is your pick for summer corn season?

This one couldn't be simpler: Scrape corn kernels off the cob, add a stick of butter and cook in the microwave. Paula uses her favorite ingredient to turn fresh corn into a luscious and decadent side. No cream necessary. Too vegetarian for you? Try Paula's Fried Cream Corn, with bacon.

If you've seen Alton cook with his adorable Grannie on early episodes of Good Eats, you know that this recipe title is a high endorsement! He gets a little fancier than Grannie and Paula, adding turmeric, rosemary and cornmeal to the mix.

Down in Memphis, Pat and Gina Neely use a triple-threat combination of cream, butter (though much less than Paula) and bacon fat.

Claire draws inspiration from her own Southern grandmother for this under-five-ingredient recipe. No cream, no butter: Just bacon, corn, salt and pepper. Who will win the battle of the Grandmas?

More Creamed Corn Riffs from Food Bloggers:
More Corn with Friends and Family:
Check out last week's love for Cukes and Zukes.

Join the conversation on twitter at #summerfood.

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