MICROWAVE CREAMED CORN

5
Teresa G

By
@barefootgal

This microwave recipe was created due to my bad memory. Hubby requested creamed corn for supper for the next night, but (Oops!) I forgot to take it out of the freezer, so I improvised. It has all the same ingredients as my usual creamed corn, only it's cooked in the microwave. And I must say, it turned out great, and I didn't have to worry about it sticking to the bottom of the pan and scorching! I'm pretty sure this is the way I will make it from now on. Give it a try, you'll like it!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
10 Min
Method:
Microwave

Ingredients

  • 6 or 7 large
    ears very fresh corn (3 cups kernels & corn "milk")
  • 3 Tbsp
    water
  • 4 Tbsp
    butter, divided 3 tbsp. & 1 tbsp.
  • 2 to 2 1/2 Tbsp
    granulated sugar (depends on desired sweetness)
  • 1/2 tsp
    salt
  • ·
    ground black pepper to taste (optional)
  • 1 pinch
    smoked paprika for garnish (optional)

How to Make MICROWAVE CREAMED CORN

Step-by-Step

  1. **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
  2. Remove husks and silk from corn; wash cobs.
  3. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
  4. Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
  5. Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
  6. Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
  7. Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
  8. When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
  9. Cover and refrigerate leftovers. Reheat in microwave with a little water added.

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