Creamed corn is one of my all-time favorites when it comes to Southern food. I used to put up boxes and boxes of the stuff in my freezers every summer. This was usually a family event. My husband, my sister-in-law, my brother-in-law, my mother-in-law, my father-in-law, and I would all meet at the corn patch in the early morning. The men would pull the corn and shuck it, and the women would remove the silks and scrape the corn from the ears into big dishpans. Then we’d take it into the house and prepare it for the freezer. I could hardly wait to get my first taste of fresh creamed corn every year!
Some people add sugar and flour to their creamed corn, but if you use good fresh corn, you won’t need to add sugar, and if you remove the corn from the cob correctly, you won’t need to add flour or other thickeners, either. We always used Silver Queen for our creamed corn. The key is to use the right corn scraper. We always used Lee’s Wooden Corn Cutter. You don’t want whole-kernel corn for this recipe. The kernels have to be ruptured, which is where the right corn scraper comes in. You can use a knife for scraping the cobs, but as you can see in the above video, it’s a very time-consuming process. A corn scraper makes the job much faster! If you want to make a small batch of creamed corn, use this simple recipe:
Holle’s Creamed Corn recipe
What you’ll need:
- 10 ears of corn
- ½ stick butter
- 1/3 cup cream
- Salt and pepper, to taste
Directions: Silk and wash corn and scrape the ears.
Melt the butter in a Dutch oven on medium heat. Add corn and cook for about five minutes, while stirring. Lower heat and add cream, salt, and pepper. Cover and simmer for 15-20 minutes, stirring occasionally.
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