What is Creamed Corn?
Creamed corn is a sweet and silky treat.Corn has natural thickeners in it – they don’t call it “corn starch” for nothing,so this dish doesn’t need any additional thickeners.If you are used to either making creamed corn with added starches or you usually just buy it canned, you owe it to yourself to try this easy and classic version.
The real trick to making creamed corn is in how you slice the kernels off the cob.You want to release as much of the starches as possible to thicken the dish, and the best way to do this is to “shave” the tips off of all the kernels on your first pass, and then cut the remaining part of the kernels off in the second pass.After you slice off all the kernels, scrape down the cob with the back of a chef knife to get as much of the pulp and milk as you can.
As always, you can jazz it up with herbs and spices.This is just a great basic recipe to get you started.
1 small yellow or white onion, diced
2 tablespoons butter
6 ears of corn, shucked and cleaned
½ cup water
Salt and pepper, to taste
A heavy pinch of sugar (optional"”omit if your corn is very sweet)
½ cup heavy cream
How To Prepare At Home
Slice kernels off the cobs as described above.
Heat a saute pan over medium-low heat until hot. Add the butter and swirl to coat the bottom.
Sweat the onion with salt and pepper until softened and translucent. Don't let them brown, so adjust the heat down if the onions are starting to take on color.
Add the corn kernels and all the pulp and milk you scraped off of the cobs along with the water. Add a pinch more salt and pepper and the sugar (if using). Bring to a boil, stirring constantly and mashing the kernels against the bottom and sides of the pan to extract all the starches.
Add the heavy cream and reduce slightly until thick and creamy. Taste and adjust seasonings.
Eat creamed corn as is, or stir in some minced fresh herbs.
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