There are a few essential ingredients for delicious creamed corn: the freshest cobs, a handy corn creamer, and time. Don’t worry, this Southern classic is well worth the wait.
Get the creamed-corn recipe here: http://www.southernliving.com/food/how-to/how-to-make-creamed-corn-video
See more from our test kitchen here: http://www.southernliving.com/food/how-to
Creamed Corn is a Southern Classic and there are a few tricks to making it well. Start by getting your hands on the freshest corn you can find. Then, make sure you not only use the kernels but the corn milk that’s hiding in the cob. We love this Norpro corn creamer – it does all the work for you! To use it, simply run your cobbs along the blade over a bowl to catch the kernels and the milk.
To make great creamed corn, you need time. Slowly cook the corn and corn milk over low heat to bring out all the flavor and natural starches. Cook it this way for about 30 minutes, then finish it with a little cream, butter and salt. Delicious.
16 Comments
This was really good! thanks for sharing.
the 32
Does it need to be fresh corn can I use canned corn
That's a long time cooking. I hope the nutrients are still there.
Creamed corn, bleeaaaah! :))
yum thanks!
Where did you purchase your corn-creamer?
Why no closed captions???
Wait, where’s the bacon, the flour ☝🏾
Can't you make creamed corn without milk?
❤️😗👌🏼
Thank you
Garmenbozia
Cream?
The four ingredients are corn, butter, salt, and pepper.
Period.
The corn creamer shown is the only single-function device in my kitchen. I set the cutter blade to nip the ends of the kernels, the short spike blade shreds the kernels remaining on the cobs, and the scraper harvests the remaining corn milk and loosened kernel skin.
Start with the corn, butter, salt, and pepper (I use white pepper) in a cool skillet, heating to a low simmer over medium-low heat, then turn the heat down to medium-low.
The corn starch in the 'milk' thickens during simmering over medium-low heat, about fifteen minutes from the time the first bubbles start to appear, and stir CONSTANTLY to prevent sticking and to prevent the sauce from breaking.
My Granny always made baked creamed corn and she put sugar in it.
NICE!…BUT 😉 You need to cook bacon grease and add a little bit of CRISCO to really give it a nice flavor as well then it's TRULY southern style