old-fashioned creamed corn
(1 rating)
This is real, old-fashioned creamed corn. There's no dairy cream (other than the butter used,) just the creamy "milk" from the corn cob. It's so delicious! Everyone loves it, even the very pickiest children. We grow our own sweet corn and prepare quite a bit of it for this recipe alone. We cut off the kernels, scrape the cobs, then measure out three cups per freezer bag. We just love being able to enjoy this summer side-dish all year long!
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(1 rating)
yield
4 to 6
prep time
30 Min
cook time
10 Min
method
Stove Top
Ingredients For old-fashioned creamed corn
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6 or 7 lgears very fresh corn (3 cups kernels & corn "milk")
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4 Tbspbutter, divided 3 t. & 1 t.
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1/2 tspsalt
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2 Tbspgranulated sugar
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ground black pepper to taste (optional)
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3 Tbspwater
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1 pinchsmoked paprika for garnish (optional)
How To Make old-fashioned creamed corn
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1Remove husks and silk from corn; wash cobs.
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2In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
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3Add 3 cups of corn and it's milk to a large, non-stick sauce pan. -
4Add 3 tablespoons butter, salt, sugar and pepper.
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5Stirring constantly, place over medium heat and simmer until butter melts.
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6Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
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7Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
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8Cover and refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for OLD-FASHIONED CREAMED CORN:
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