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Creamed Corn
Creamed Corn
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Versatile creamed corn recipe perfect for any occasion, freezes well, and works with fresh or frozen corn.
Ingredients:
  • 6 ears corn, shucked (4 to 5 cups)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots or yellow onions
  • 3/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup half and half
  • Chopped fresh parsley, chives, or tarragon (for garnish)
Instructions:
  • Prepare the corn: Place an ear of corn on a cutting board. Cut off 2 rows of kernels starting from the thick end and continue until all kernels are removed. Use a corn scraper if desired. To avoid a mess, place the cobs on a rimmed baking sheet.
  • Scrape the cob to release the creamy milk: After removing the kernels, hold one cob over the corn pile and use the back of a knife to rub back and forth to release the pulpy corn milk. Repeat with all the ears to add creaminess to the kernels.
  • Prepare the corn: In a large skillet over medium heat, melt butter and sauté shallots or onions until softened, about 3 to 4 minutes. Stir in corn, corn milk, salt, pepper, and half and half. Cook and stir for 5 minutes until corn is tender and the mixture is creamy and slightly thickened. Adjust consistency with more cream or water if needed. Season with salt and pepper to taste.
  • Presentation is key: Place the corn in a serving bowl, and serve it hot with a sprinkle of fresh chopped herbs on top.

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