Creamed Corn

Creamed Corn

Creamed corn is one of those old school foods that totally brings me back to my childhood. I had never cooked or eaten homemade creamed corn until now and my goodness it was so good. It tastes so much sweeter and fresher than the canned version.

If corn isn’t in season when preparing this, adding sugar will help sweeten up the dish but it shouldn’t be necessary during corn’s peak. Use your instincts and taste buds. If you think the corn needs it, add it.

This is the perfect simple summer side dish for any main course. I especially love it with grilled barbeque chicken because it was another childhood favorite. This will definitely be gracing our table over and over this summer.

Creamed Corn
recipe from Taste and Tell

8 ears fresh corn
6 tablespoons unsalted butter
1 cup plus 2 tablespoons half-and-half, whole milk, skim milk, or heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper or white pepper, to taste
1 teaspoon sugar (optional)

1. Cut kernels from the cob and scrape the cobs with the edge of a spoon to extract as much juice and material as possible. You should have 5 1/4 cups of corn.

2. Melt the butter over medium-high heat in a 12-inch skillet until frothy. Add corn and stir constantly for 1 minute.

3. Pour in half-and-half. Add salt and pepper. Reduce heat to low and simmer, stirring vigilantly until the liquid has thickened to a dense, yellowish sauce, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately, and be sure to pool some sauce around each serving.

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