Creamed Corn

In this Creamed Corn recipe, you will taste the pure essence of sweet corn!

I am really excited to share this recipe (actually, it is more of a technique using a really cool kitchen gadget) with you today. I’m so excited, I don’t even know where to start talking about this recipe. This is the real deal. No cream, no half-and-half, no flour– just corn and a little bit of butter☺. Whenever I see recipes calling for anything other than corn and butter that are called creamed corn…I can’t help wincing. It’s not that I am the guardian of the concept or anything. I just like to incorporate those flavors into other dishes, such as the Creamy Corn Pudding Soufflé.

As a child, I spent hours sitting on my grandparents’ countertop watching them cream corn. As I got older, I spent my fair share of time and labor shucking bushels of corn so we could freeze it for the fall and winter (it is a must on our Thanksgiving menu). In college (and without the really cool gadget), I even went as far as creaming the corn by hand. The creaming process begins by cutting down the middle of each corn row with a sharp knife. Then, using the back side of the knife, you extract the corn pulp and milk. This process can produce equally delicious results, but it is far more labor-intensive. My dear grandmother took pity on me when I told her how I was going about it, and I had a corn cutter of my very own in the mail that week! And that cutter is working just as well now as the day I broke it in.

Now about that Corn Creamer/Cutter...

This is it.

The teeth and straight edge on the cutter.

To cream the corn, set the corn cutter over a large bowl. Firmly holding the cutter and corn, rake the corn over the teeth and across the straight edge…

to extract all of the corn pulp and milk.

Give the corn a little turn and repeat, turning after each pass, until the corn has been completely creamed.

The pulp and milk.

Quick tip: Place the end of the corn cutter against a wall covered with a towel. This will help you keep the bowl and cutter in place. Also, remove anything close by as the corn will splatter slightly as you cream it.

Cook over the lowest heat setting with a little butter, covered, for several hours or until the starches have naturally thickened the creamed corn and the color is a deep golden yellow.

Season with salt to taste, and you are good to go. 

Creamed Corn

By Nicole Prep: 10 minsCook: 3 hrsTotal: 3 hrs 10 mins Servings: 8 This is the REAL DEAL! There is no milk, flour, or cream; just corn and a pat of butter.

Equipment

• Corn cutter/creamer

Ingredients 

• 12 large, plump ears of corn (I prefer yellow), husked and silks removed
• 2 tablespoons butter
• kosher salt to taste

Instructions 

1. Using a corn cutter, cream the corn over a large bowl. (The creamed corn can be frozen in flattened, freezer safe zip-top bags for up to 6 months. Thaw completely in the refrigerator before continuing with the recipe). Transfer the corn to a large saucepan, then add the butter. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low, cover, and cook, stirring occasionally until the corn has thickened and is a deep golden yellow, about 3-4 hours. Season to taste with kosher salt. Enjoy!

Nutrition

Calories: 141kcal, Carbohydrates: 25g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 43mg, Potassium: 365mg, Fiber: 3g, Sugar: 8g, Vitamin A: 340IU, Vitamin C: 9mg, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.