How to make it

  • Preparation:
  • Remove the kernels from the corn.
  • Melt the butter in a large, heavy-skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the corn to the onions together with 2/3 a cup of water. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
  • Puree half of the corn kernels. Add the corn puree and cook until slightly thickened. Reduce the heat to low, add sugar, nutmeg, and cream and cook for 5-6 minutes, stirring occasionally. Season with salt and pepper.
  • Notes:
  • To give corn a Texas flair, you can add a few pimentos, or bacon.
  • Another variation would be to add 1/2 cup of cooked lima beans to your casserole.

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  • doubled 8 years ago
    I think we might be on the same wave length. I just bought 2 dozen ears yesterday at the vegtable stand to make (jar) cream style corn. I didn't really have a good recipe for it until I logged on this morning. Thank you so much. Dan
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