Creamed Corn
By Cecelia JenkinsPublished on June 8, 2015
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
9 ears corn, kernels cut from cobs (6 ¾ cups)1 ¼ cups water ¼ cup heavy cream Salt and pepper
Before You Begin
This recipe is best made with fresh corn cut from the cob. If making this recipe ahead of time, rewarm it gently over low heat, adjusting the consistency with water as needed.
Instructions
- Combine corn and water in large saucepan and bring to boil over high heat (bubbles will be noticeable around sides of saucepan). Reduce heat to low, cover, and cook until corn is crisp-tender, about 20 minutes, stirring occasionally.
- Remove saucepan from heat and transfer 1 1/2 cups corn mixture to blender. Add cream, 1 1/8 teaspoons salt, and 1/4 teaspoon pepper and process until smooth, about 1 minute. Stir pureed corn mixture into corn mixture in saucepan. Season with salt and pepper to taste. Serve. (If your creamed corn looks thin, return it to low heat and cook gently until thickened slightly, about 3 minutes.)
Time
40 minutesYield
Serves 4 to 6Ingredients
9 ears corn, kernels cut from cobs (6 ¾ cups)
1 ¼ cups water
¼ cup heavy cream
Salt and pepper
Ingredients
9 ears corn, kernels cut from cobs (6 ¾ cups)
1 ¼ cups water
¼ cup heavy cream
Salt and pepper
Ingredients
9 ears corn, kernels cut from cobs (6 ¾ cups)
1 ¼ cups water
¼ cup heavy cream
Salt and pepper
Why This Recipe Works
We cooked fresh corn kernels with water (and no salt) to tenderize the corn and bring out the sweet flavor. Then we pureed some of the corn to add body to the dish. Adding a small amount of heavy cream gave us a rich, creamy texture without any added thickeners.
Before You Begin
This recipe is best made with fresh corn cut from the cob. If making this recipe ahead of time, rewarm it gently over low heat, adjusting the consistency with water as needed.
Instructions
- Combine corn and water in large saucepan and bring to boil over high heat (bubbles will be noticeable around sides of saucepan). Reduce heat to low, cover, and cook until corn is crisp-tender, about 20 minutes, stirring occasionally.
- Remove saucepan from heat and transfer 1 1/2 cups corn mixture to blender. Add cream, 1 1/8 teaspoons salt, and 1/4 teaspoon pepper and process until smooth, about 1 minute. Stir pureed corn mixture into corn mixture in saucepan. Season with salt and pepper to taste. Serve. (If your creamed corn looks thin, return it to low heat and cook gently until thickened slightly, about 3 minutes.)
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