Creamed corn. What does this mean to you?
Is the corn made with cream?
Or do you cream the corn?
When I called my grandmother to ask her how she makes it I was surprised that there was no cream in her recipe at all.
So what makes it so creamy? Corn juices!!! (and butter....love me some butter)
This is such a simple recipe and tastes great. The most time consuming part is cutting the corn off the cob without taking too much off initially. But you know what? It's really worth it. I don't think I've ever bought frozen or canned creamed corn.
Ya I know it's not corn season in the U.S. But if you have a hankering for it or can't have a particular dish without it, you just might be able to find it in your market. It won't be as juicy as your summer corn but it works. This particular time, I needed it. I can't have black-eyed peas, fried chicken and fried okra without creamed corn. So I suffered through the slightly dryer winter-available corn.
I got 4 ears. Husked and washed em and tried my best to get all the silk off. Does anyone have a good way to easily clean corn?
Then I cut the corn off the cob but just touching the edges of the corn...I don't go all the way to the husk.
If this had been a summer corn on the cob...their would be juice all over the place.
Then I stand the cob on end and run the knife up and down and all around the cob. Turn it over and stand on the other end and do it again...getting as much of those juices out
Ya...these pour pitiful winter cobs are just not giving it up. But thats ok....it's better than nothing
Put it all in a pan, add a bit of sugar..maybe a teaspoon or so. Then add about 1 tablespoon of butter or so, per ear (sometimes I even add a little garlic....YUM!)
I wait until after it's cooked before adding salt or pepper. (salt makes corn tough when cooked with it) Cook over medium heat for about 15 minutes, stirring occasionally.
If needed...get out your tater masher
Look...it's creamy. And no cream was added. Just corn and corn juice. Season with salt and pepper to taste.