Thursday, August 21, 2014

Creamed Corn

This Southern Living recipe for creamed corn was easy and really good.  I halved the recipe (13 ears of corn is a LOT of corn!) and still had plenty to spare.


Recipe Notes
This recipe uses a corn reamer.  I would recommend buying one because it makes recipe assembly MUCH easier.  They are not expensive, either.  Mine was less than $10.

  • 13 ears of fresh corn, husked
  • 1/4 to 1/2 cup heavy cream
  • 1 tbsp. unsalted butter
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • Minced chives for garnish
1.  Cut kernels off cobs using a corn reamer.  Discard cobs.
2.  Cook kernels in a small Dutch oven over low heat, stirring often, for approximately 30 minutes or until corn is tender.  (Add water as needed, one tbsp. at a time, to keep corn from drying out during cooking.)
3.  Stir in cream and butter.  Cook, stirring occasionally, for 5 minutes or until mixture reaches desired consistency.
4.  Sprinkle with salt and pepper.  Garnish with chives.

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