Creamed corn is an absolute delight at our house. I'm not talking about the stuff from a can that they call creamed corn. I'm talking about homemade (and home grown), straight off the cob, creamed corn. There really is just no comparison.
It's not very hard to make either. Seriously, the hardest part of the whole thing is cutting the corn from the cobs. And that's not really hard, it's just a little messy. ;o)
- 2 cups Cut Corn
- 2 Tbs Butter
- 2 Tbs Flour
- 1 cup Milk or Cream
- Salt and Pepper
- Sugar (optional)
Start off by making sure you have a good quality, fresh, sweet corn on the cob. Prepare your corn by shucking it (removing the husk and silks), and cutting the kernels from the cob. (I usually do this in a bowl, but I've been told that a bundt pan works really well.) Be sure to run the backside of your knife down the cob after you cut it, to 'milk' the corn. Collect the milk with the kernels. (The number of cobbed corn that you'll need will depend on their size, but I would figure around 6 or so, to get the 2 cups of cut corn.)
Slice the butter and add it to a medium sized saucepan. Turn the heat to medium and allow the butter to melt. Once melted, stir in the flour until smooth. (This is called a roux.) Continue to stir and cook the roux for just a minute or two. Do not let it get dark.
Slowly pour in the milk (or cream) a little at a time, stirring constantly until incorporated. Once all the milk (or cream) has been added, stir in the cut corn, and season with salt and pepper. You may also want to add just a touch of sugar, depending on the type of corn that you used. (We usually use the G-90 corn that we grow here at the house, which is plenty sweet and doesn't need any added sugar. A lot of store bought corn just doesn't have that sweet factor, even though it is labeled as 'sweet corn'. Give it a taste, and you'll know what you need, if any.)
Stirring often, continue to cook everything until the mixture thickens, about 15 or 20 minutes. Be sure to keep an eye on the heat, and try not to let it boil. You don't want the milk to curdle.
Remove it from the heat and allow it to cool for a moment, before serving. The mixture will thicken up a little bit more as it sits.
Serves 3 (Recipe can be multiplied as needed.)
If you would like to be able to make this recipe year round (not just during the harvest season) you can easily freeze the cut corn for later. Just be sure you blanch the corn while it's still on the cob. Then freeze the cut kernels and corn 'milk' in premeasured bags for convenience.
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