If you grew up in the South, you have undoubtedly had delicious fresh cream corn at some point in your life. The first silver queen corn of the season always makes me think of making creamed corn. And, if it’s fresh, this tasty variety is usually so tender it only takes minutes to cook. Southern Creamed Corn is easy to make and is nothing more than fresh sweet corn kernels, cream, a little butter or bacon grease, flour and salt and pepper.
Fresh Southern Creamed Corn doesn’t bear any resemblance to the canned variety and, if that is all you have ever had, you are in for a treat. A week or so ago, a friend brought me some fresh peas, corn, and tomatoes and I knew right away I had to make some creamed corn to go with the peas and tomatoes.
Now that fresh sweet corn is showing up at the farmer’s markets, this is the perfect time to try your hand at making this delicious side dish. The most important thing to remember when buying corn is that as soon as it’s picked, it starts converting its sugar to starch. So if you want tender, sweet corn, buy it, cook it and eat it the same day or as close to the same day it’s picked. It will last for a few days in the refrigerator, but the quality and taste will continue to decline each day.
When buying corn, pick up each ear and look for tassels that are light brown and sticky to the touch. If the tassels are black or dry, the corn is old. You also want the corn to feel full and heavy, and the husks should be green and healthy looking, not brown or dry. Last, but not least, look at the stalk on the bottom of the ear of corn; if it has already turned brown, it is probably at least two days old.
So, are you ready to make this delicious corn dish? If so, gather the ingredients which are: fresh sweet corn (Silver Queen if possible), butter, bacon grease (optional), flour, heavy cream, salt, and pepper.
If you have never shucked corn, click here for a quick video by Martha Stewart, which will show you how.
Place one ear of corn in a large bowl and using a sharp knife cut the kernels of corn off the cob. Then, using the back of the blade, scrape against the cob to press out any remaining milky corn liquid. Repeat with the remaining ears of corn.
In a large skillet over medium heat add the butter and bacon grease (optional).
Melt the butter, add the corn and cook for a minute or so, stirring frequently.
Sprinkle the flour over the corn and add the salt and pepper to taste. Mix well.
Add the cream and water to the corn mixture and mix well.
Turn down the heat to medium-low and cook for about 20 minutes more or until the corn is tender. (The fresher the corn, the less time it will take to cook.)
Serve immediately. Enjoy!
Do you like the recipes on Grits and Pinecones? Never miss out on a fabulous new recipe or meal idea again. Sign up to have my posts sent right to your email inbox! It’s easy as pie! Just enter your email address in the Subscribe box at the top right-hand corner of this page. That’s all there is to it!
If you like this recipe, please share it with your friends on Facebook, Pinterest, or Twitter, or save it to your recipe box on Yummly!