Making Creamed Corn & the Recipe

Up until about 3 months ago, all of my experiences with Creamed Corn have been out of a can.  The day I came home from the hospital with Mason, though, my friend brought us a delicious home-cooked meal, complete with homemade Creamed Corn.  It was delicious!  My mom, Bradley and I all tried to guess at the ingredients and we just couldn’t put our finger on it.   This same friend asked if she could join us for the 4th of July {her husband is currently deployed} and I agreed, so long as she would bring the corn, other necessary ingredients, and teach me how to make Creamed Corn.

Here’s how to make this deliciousness!

1. Enlist the help of some friends, because it takes awhile to prepare the corn.

 2. Shuck the corn.

3. Cut the corn off of the cob.  This is where it gets technical.  You only want to cut off the top portion of the kernels; the portion that is arched.  Just trust me on this one.  And, you’ll want a really sharp knife.

You should have a pile of pieces that looks something like this after this step:

4. Once the tops are removed, use the sharp slide of the blade and scrape it down the sides of the cob, extracting all of the creamy goodness of the cob.

The cob will look like the picture below once all of the cream is out.

5. Admire all of the creamy goodness that you’ve worked so hard to achieve.

6. In a large skillet, melt some butter over medium-high heat.

7. Once the butter has melted, add in all of the corn.

8. Cook this for about 15 minutes, until the corn starts bubbling on the edges and looks cooked.

9.  Taste it and add salt and freshly ground pepper, as desired.  Serve it with whatever you want, like our 4th of July feast pictured below.

And, the other end of the table:

There you have it!  Super easy, super tasty, super homemade.

Creamed Corn
20 ears of corn
1 stick butter
salt and pepper to taste

Shuck all ears of corn and pull of silk.  Using a very sharp knife, scrape the arched portions of the kernels into a large baking pan.  Once all of the tops are off, go back over the cob with the sharp blade running along the sides of the ear, extracting the cream from under the kernels.  Repeat with all ears of corn.

In a large skillet, melt butter.  Add corn, with the juices, and cook about 15 minutes, over medium-high heat.  Taste for doneness, and season with salt and pepper to taste.

Adjust amounts as necessary.  You can make more or less.  This freezes well, just place what you would serve for a meal into a ziploc bag, remove excess air, seal and freeze.  

source:  the Slaten family

Linking to: