Short ribs and sweet corn: The Boston Globe in 60 seconds

by Bob Sassone, Posted Feb 6th 2006 @ 4:07PM

As I wrote here a few weeks ago, I haven't had creamed corn since I was a kid. The Boston Globe has a recipe for something called Creamed Dried Sweet Corn. Creamed and dried?
I'm not too thrilled with the picture that accompanies this recipe for Short Ribs With Carmelized Vegetables, but the recipe sounds tasty.
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Filed Under: Business, Trends, Newspapers, Stores & Shopping, In Sixty Seconds, Chefs & Restaurants, How To, Restaurants
Tags: boston globe, boston globe food section, necco wafers, recipes, short ribs, stores-and-shopping, stuffed squid, white pepper

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Reader comments (Page 1 of 1)

3-11-2006 @10:34PM Melissa Snyder said... Don't expect that creamed dried corn to taste like what you remember. Here in southeastern Pennsylvania, Cope's dried corn (called for in the recipe) is a staple that is often served in a creamy sauce like this. The taste of the dried corn is actually quite good, though I prefer it plain rather than creamed. The dried corn is sold in boxes, though I thought it was too regional to have made it all the way to Boston.

By the way, I agree with you on the short ribs picture. Perhaps cooking the meat before photgraphing it would have made it more appealing. Short ribs are one of my favorite foods, but this really turned me off.
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