Recipe

Rich Creamed Corn Recipe

	Bondc / All my dishes 2 years, 3 months ago You've seen the recipes with thickeners. Here's one without that's so good it will make your toes curl -- and it's easy. The only caveat is that you need to use good cream (at least 40% butterfat); if you use milk or half-and-half, you must use some ... More Prep:5m Cook:15m Servings:4	Bondc
	rich creamed corn cream butter easy

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Fans

shirleyoma

Ingredients

2 c. fresh corn (see below)

1/2 t. sugar (see below)

2 T. butter

1/2 c. heavy cream

salt and pepper

Directions

Cut the kernels off the cob, then using the back of the knife, scrape the cob (this is always the way to do it -- you get all the milk that way). The sooner you do this after it's picked, the better the corn will be.

Melt the butter in a saute pan, then add the corn (only use the sugar if using frozen corn). As you stir the corn, gently mash some of the kernels, and cook over medium heat for about five minutes.

Add the cream, and cook, stirring frequently, until the starch from the corn thickens the cream. Salt and pepper to taste.

You can make an alternative version by turning the heat up high after adding the cream so it will caramelize. Excellent either way.

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Comments

shirleyoma 2 years, 3 months ago said:
Oh, this is the way my Mom made fresh fried corn, we had a cow, so cream was thick and sooooo good!

clbacon 2 years, 3 months ago said:
I grew up calling this fried corn.....love it! And you hit it right on the head....it's a pain getting the kernels and milk off the cob but it is worth it using fresh corn!

krumkake 2 years, 3 months ago said:
Well what the heck - my cholesterol was good at last check, so I think I need to splurge on this while the sweet corn is so dang sweet!