Rich Creamed Corn
From bondc 16 years ago
- 15 minutes to make
- Serves 4
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 kind of thickener. Read more You can dress this up (I'd only recommend it if you're making this out of season, with frozen corn -- good, sweet, fresh corn needs no further embellishment). See less
Ingredients
- 2 c. fresh corn (see below) shopping list
- 1/2 t. sugar (see below) shopping list
- 2 T. butter shopping list
- 1/2 c. heavy cream shopping list
- salt and pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
This is fantastic! I have a recipe that needs two cans of creamed corn and that stuff is incredibly expensive here! We have to pay the equivalent of almost $2 a can. I'm using this in my recipe. Is it OK if I link?
mrsball515
in Wolverhampton loved it
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I made this today and it was SO easy! Excellent results too. Delicious!
mrsball515
in Wolverhampton loved it
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Oh, this is the way my Mom made fresh fried corn, we had a cow, so cream was thick and sooooo good!
shirleyoma
in Cove loved it
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