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Creamed Corn

Creamed Corn
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5 from 1 review

This recipe connects me to a place and a time of long ago. My Aunt Inez was an amazing country cook and this dish makes me think of her. It’s a crime if you’ve only experienced creamed corn out of can. It takes very little effort to transform an ear of corn into something that can make memories.

Ingredients

Scale
  • 8 cups fresh corn kernels cut from the cob
  • 1 cup onions, small dice
  • 1 teaspoon fresh garlic
  • 6 tablespoons butter
  • 2 tablespoons water
  • 1 1/2 cups cream
  • kosher salt
  • olive oil

Instructions

  1. Using a sharp knife, cut the kernels from the cob.
  2. Once the kernels are removed from each cob, run the back of your knife blade up and down the cob to capture additional small bits of corn and moisture in the cob.
  3. Heat a large skillet over medium heat. Once heated add just enough olive oil to coat the bottom.
  4. Add the onions. Sprinkle lightly with kosher salt.
  5. Sauté over low heat until onions are translucent.
  6. Add the garlic and sauté with the onions just until fragrant.
  7. Add 6 tablespoons of butter.
  8. Once melted, add the corn.
  9. Stir to combine with the butter. Sprinkle lightly with kosher salt.
  10. Add 2 tablespoons of water.
  11. Cover and cook on low heat for 20 minutes.
  12. If the corn dries out as it cooks, add a tablespoon of water at a time just to provide enough moisture so that pan doesn’t dry out.
  13. Once the corn is cooked, add 1 1/2 cups heavy cream.
  14. Stir to combine.
  15. Cook for an additional 5-6 minutes until cream begins to thicken.
  16. Taste and season with additional kosher salt as needed.

Notes

Give up on the fact that your creamed corn will be totally free of corn silk. A strand or two inevitably makes it way into my creamed corn. To free your ear of corn from as much silk as possible, use a vegetable brush (or a new toothbrush!) to remove the hangers-on.

Nutrition

Find it online: https://lifeatthetable.com/a-love-affair-with-creamed-corn-and-a-bygone-era/

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