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Our local orchard was having a sweet corn festival this weekend, so my husband and I went to get a few dozen ears. I love cream corn, but I’d never made it from scratch. Till now. I have to say, I love this recipe!!!! It was perfect — even better than the cream corn I get at my favorite restaurant in town. I loved the addition of the nutmeg too. I know a few people didn’t like it, but I think it adds a little something special to the dish. I wouldn’t change a thing.
I did like the idea of pureeing a bit of the corn for a creamier texture, but my husband loves the larger bits of corn. He’s never been a fan of the canned variety that seems more soupy than anything. For those of you who worry that there’s too much liquid, you can cook it a little longer than the 5 – 6 minutes recommended. Every batch of corn will be different, so keep that in mind.
Again, thanks for another great recipe! Now, I have loads of yummy creamed corn in my refrigerator to enjoy for the next few days.
I have an ingenious tip for all of you: USE A BUNDT PAN to cut the corn from the cob. Place the cob in the hole in the center of the Bundt Pan and then cut the corn from the cob, it all lands in the pan and cob is steady in the hole in the middle!!
I am from Nebraska so I know corn. This was the best.
No need for milk, cream or flour, just blend half the mix.
When I heard a simular recipe on TV the cook thickened the Cream Corn by blending some of the mix so that is what I plan to do. Does make sense. Then I plan to freeze some. Thanks!
I thought it was delicious! I didn’t have nutmeg so I used a dash of pumpkin pie spice (I figured it has nutmeg in it, right?) and it was scrumptious! My 2 year old LOVED it and I don’t see any law against putting onion in creamed corn. Thanks for the great recipe!
Anything added to fresh creamed corn other that a little flour, salt, pepper and water takes away from the natural flavor of the corn. Cut the grains from the cob as stated, scrape milk from ear. Add about 1/2 cup of self rising flour, salt and pepper to taste then add water until it becomes soupy. While this is being done fry about 3 slices of hog jowl or side bacon in IRON skillet. Remove meat from skillet, pour corn into hot drippings, stiring to get the drippings mixed into corn. When corn starts to thicken add more water (a little at the time) until it reaches the thickness your disire (this all being done on medium to medium low heat). Cook covered about 5 mins., remove lid and let cook at a slightly lower heat for another 5. Put in bowl and served with fresh sliced tomatoes. That,my friends is TRUE Southern creamed corn!
Used canned corn, put 1 tsp sugar, 1/8th teaspoon nutmeg and 1/2 cup and heavy cream into
food processor. Set aside.
Sauteed red pepper/green chile and celery
added flour as called for in recipe.
Added chicken breast cut into small peices
and milk to above.
Simmered 15 min.
Added cheese and french onion on top and served
Serve with three cheese bread and a Riesling or
chenin blanc or fume blanc.
My nephew Michael loves cream corn and he absolutely loved this recipe. As a single guy, he is used to cream corn “out of the can” and this recipe has him hooked!
Loved it! I used a little too much nutmeg but I’ll go easy next time.
When I make creamed corn I do not use water to cook just sauté in butter. I use a bit of corn meal at the end to thicken. Last time I tried tumeric which was a really good contrast to the sweetness of the corn…