my grandmother's real creamed corn

How To Make my grandmother's real creamed corn

• 1

  Working over a big, shallow bowl with your sharpest knife, cut just the very tips off the corn kernels. Go all the way around the cob.
• 2

  Then, using the back side of your knife, held crosswise at a right angle to the cob, scrape the milk and fiber out of the remainder of the kernels. It'll take a fair amount of pressure; don't be afraid to use elbow grease in this step! Repeat for all the ears.
• 3

  Melt the butter over medium high heat in a large skillet. When it stops foaming, add the corn and reduce the heat to medium.
• 4

  Stir with a wooden spoon until the corn soaks up all the butter and starts to look a little translucent, maybe three to four minutes. Add the cream, and reduce heat to low.
• 5

  Cook, stirring occasionally to prevent scorching, until all the cream is reduced/absorbed/has gone away. Cover and keep warm until ready to serve.
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