Comfort Foods - Creamed Corn

Creamed Corn

Picture
Fresh corn, before it's been cooked. Sorry, I don't have a photo of it cooked. Hopefully I can get one soon.
UPDATED: Southern Style Creamed Corn. Freshly cut and scraped off the cob. No sugar added, only a little water, salt, pepper and butter. If it is too thin, add cornstarch to a little cold water and stir it in. Too thick? Add water. After about 49 years of cooking corn this way, it's just the best way to our liking. The type of corn we use is usually sweet corn, so no added sugar is necessary. In fact it is more savory than sweet in my opinion, and delicious. We also freeze it using this recipe/method, just using a larger amount of corn in big thick pots. 

8 ears of fresh corn
2-3 T. butter, w/extra for serving
​1/2 cup water
Salt and pepper, to taste
2 t. corn starch, if needed (see note*)
Shuck corn and remove silk. Trim any bad spots off. Wash corn. Warm skillet and add butter. Keep on very low while preparing corn. Cut the tips of the "kernels" into a bowl, then scrape the cob (the remaining juice under the kernels) into the bowl. Turn burner up to medium. Place corn into skillet and add about 1/2 cup water, and salt. Stir and cover. You want it to simmer. Watch carefully and stir occasionally to prevent sticking. You may need to add a little more water if it does. Cook until it is slightly glossy looking and thickened, approx. 15-20 minutes. Sprinkle with pepper lastly, so it won't clump together in the corn. . .it just looks nicer thay in my opinion. Then spoon in desired amount of butter into individual servings.

*If it is watery or doesn't thicken during cooking, then the corn wasn't very starchy or you may have added a little too much water. You may thicken it by adding 2 t. corn starch mixed well in a little cold water, then stir into corn.

Taste to see if done to your liking, keep it warm until mealtime, but serve as soon as possible.





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