Real creamed corn should sue canned cream corn for defamation of character. In the same way boiled Brussels sprouts turned off an entire generation, canned cream corn has fooled people for years, keeping one of our great fall dishes hidden.
Creamed corn is simple to make, incredibly delicious, and can only be made with fresh corn on the cob. What makes creamed corn special is the rich, creamy corn flavor that comes from scraping fresh sweet corn cobs after you’ve cut the kernels off.
- 6 ears corn
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chives, minced
- Start by shucking the corn to remove the husk and silk. Give the corn a good wash.
- Using a bundt pan to catch the kernels, hold the corn vertically and cut the kernels off the cob.
- Scraping the corn cobs can be messy, so use a small baking dish to catch the liquid and pulp for this step. Scrape the cobs by holding them straight up and down, using the back of a spoon to push against the cob. Run the spoon down the cob like you're strumming a guitar.
- This should bring out a milky white cream and pulp. You can tell you're getting everything out when the little pockets where the kernels were look empty.
- In a large saucepan melt the butter over medium heat. Mix in the flour using a whisk to create a roux. When the roux starts turning a light brown add the heavy cream and liquid from the corn. Continue to whisk for a couple of minutes until everything is combined.
- Add the salt, pepper, and corn kernels. Turn the heat down to low and cook for 30 minutes, stirring occasionally.
- Continue cooking until the corn has reached the desired tenderness; it should taste cooked but still have a firm bite.
- Before serving mince the chives and sprinkle them on top as a garnish.