How to make the best creamed corn
Ditch the grocery store creamed corn for the real deal and use it in any recipe that calls for it. You'll never be sorry!
- 5 ears sweet corn (5 cups frozen sweet corn can substitute)
- 2 tablespoon butter bacon grease can also be used
- 1/3 cup water
- 1 cup cream
- 1/2 teaspoon sea salt (start with ¼ teaspoon and work up)
- 1/4 teaspoon pepper
- 2 tablespoon honey (optional for added sweetness)
Shuck and silk corn; Cut kernels from corn cob and use the back of your knife to scrape the cobs, removing the milky starchy liquid necessary to thicken the recipe.
In a 9-inch heavy skillet, add butter and melt over medium heat. Add the corn along with any starchy liquid from the cob to the skillet.
Cook, stirring frequently, until the corn is crisp-tender. About 18 minutes.
Add the salt, pepper, and honey (if you’re using it) and stir to combine.
Remove 1 ½ cups of corn from the pan and use a food processor or blender to blend the corn to a puree. Return it to the skillet and add the cream.
Stir to combine and cook on low until the corn is slightly thickened–5 minutes more.
If your corn isn’t thick enough, blend the flour and milk or cream and add to the simmering corn in the skillet. Stir to combine and the sauce will thicken in just a minute or so.
Serving: 1cup | Calories: 229kcal | Carbohydrates: 9g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 89mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 843IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 0.1mg