Fresh sweet corn is the key ingredient in creamed corn.
Creamed corn is a favorite side dish for many, particularly during the summer when fresh corn is in season. Sweet corn straight from the stalk is the best type of corn to use for this sweet and savory dish. Making creamed corn incorporates the sweet liquid, or milk left on the cob after the kernels are removed. It is easy to take a basic creamed corn recipe and change a few ingredients to make it a family favorite.
Instructions
Make Creamed Corn
1. Remove shucks and silks from corn. Inspect the ears for any bad kernels. Cut away any blemishes or bad kernels, then rinse ears under cool water and pat dry.
2. Hold corn a cutting board, cut the corn kernels from the cobs. Place cut corn in bowl, then scrape each cob over bowl to remove milk. Dump the contents of the bowl into a medium heavy saucepan.
3. Add water and butter to corn in saucepan. Cook over medium heat for about 10 minutes or until corn is done. Stir the corn occasionally to prevent it from sticking to the pot or burning.
4. While the corn cooks, combine cornstarch or flour with milk and pepper and mix well. Mixture should be smooth with no lumps. Using a small jar with a lid is a good way to mix these ingredients. Place all ingredients in the jar, and cover with a lid. Shake the jar until the ingredients are well mixed and smooth.
5. Pour milk mixture into saucepan with corn and stir. Decrease heat to medium low and cook for about three more minutes, stirring frequently to prevent corn from sticking to pan. When the corn is thick and bubbly, remove it from heat and serve immediately. Store the leftovers in a refrigerator.
Tags: creamed corn, from sticking, Make Creamed, Make Creamed Corn