No ImageCreamed Corn

Did you make it? Rate it!

  1. Kimberly

    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.

  2. Veronica

    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!!

  3. Martha

    I am from Nebraska so I know corn. This was the best.

  4. grant

    No need for milk, cream or flour, just blend half the mix.

  5. Nan Vogee

    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!

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