In the country, we planted a large garden every spring. It never seemed like a chore to shell peas or shuck corn because I always knew how good they were going to taste when they were cooked! If you’ve never had homemade cream-style corn, you don’t know what you’re missing. We always had a huge corn crop, so we made a lot of creamed corn and froze it in quart containers to enjoy year round. The kind of fresh corn you use can determine the thickness of the cooked dish. If it’s too thick, add a little water. If it’s too thin, add a little cornstarch.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler. Cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
Step 2
Melt the butter in a skillet over medium heat and add the corn. Cook the creamed corn for 20 minutes, stirring often, until thickened. Add water if the mixture becomes too thick. Season with salt to taste.
From Gwen
Step 3
Be sure you use juicy corn for this; otherwise, you won’t get the right creamy texture.
Note
Step 4
If fresh creamed corn is a favorite, you might want to think about purchasing a corn cutter, which removes the tips and juice with one motion. You can order one online at www.homesteadharvest.com.
