Creamed Corn – Best with Fresh Corn
Corn season has finally arrived! This morning my father picked up some yellow corn from the local farmer’s market that was so fresh we could eat it raw. Must have been picked this morning.
Did you know you could eat corn raw? You can if it has been picked within a few hours, at least the sweet corn we get.
I was inspired by a recipe in an old issue of the now-defunct Everyday Food magazine to make homemade creamed corn, which is quite a treat when the corn is so fresh. I added some nutmeg, and a little more butter to the original creamed corn recipe, and to me, it’s perfect.
Creamed Corn RecipePrint
- 1/2 large onion, finely chopped
- 2 Tbsp butter
- 8 ears corn, husks and silk removed
- 1 teaspoon sugar
- 1/8 teaspoon nutmeg
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper
1 Cook the onions: In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
2 Separate corn kernels from the cobs: While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan).
Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.
3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.
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