Creamed Corn

Course: Side Dish

Cuisine: American, Traditional

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: servings

Calories: 137kcal

Making creamed corn from scratch is an easy way to highlight the late summer flavors of fresh corn. What makes creamed corn special is the rich, creamy corn flavor that comes from scraping the milk from the corn cobs after the kernels have been cut off.

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US Customary - Metric

Ingredients

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

Instructions

Start by shucking the corn to remove the husk and silk. Give the corn a good wash.
6 ears corn
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 all the corn milk 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.
1 tbsp butter, 1 tbsp flour, 1/2 cup heavy cream
Add the salt, pepper, and corn kernels. Turn the heat down to low and cook for 30 minutes, stirring occasionally.
1/2 tsp salt, 1/4 tsp pepper, 2 tbsp chives
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.

Nutrition