Easy Southern Homemade Creamed Corn is delicious and doesn't bear any resemblance to the canned variety. Made with fresh corn, it is quick and easy and the perfect side dish.
8ears of sweet corn,shucked (Silver Queen preferred)
⅓cupunsalted butter
1tablespoonbacon grease,optional
1tablespoonall-purpose flour
½teaspoonkosher salt
¼teaspoonground black pepper
½cupheavy cream
½cupwater
Instructions
Place an ear of corn in a large bowl and using a sharp knife, cut the kernels 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.
In a large skillet over medium heat add the butter and optional bacon grease.
Melt the butter, add the kernels, and cook for a minute or so, stirring frequently.
Sprinkle the flour over the corn and add the salt and pepper. Stir and cook for a minute.
Add the cream and water to the mixture and mix well.
Turn down the heat to medium-low and cook for 10-15 minutes more or until the kernels are tender. (The fresher the ears, the less time it will take to cook.)
Serve immediately. Enjoy!
Video
Notes
Here are two easy ways to shuck corn:
Expose the tip of the ear of corn. Peel back the leaves at the tip of the cob just until you can see the top few rows of kernels. Slip your finger under the layers and grasp about a quarter of the leaves and silk firmly and peel downward. Continue doing this until all of the cob is exposed. Gather the leaves and silks in one hand and snap them off with the stalk at the base. Discard the leaves, silks, and tassels.
Cut off the stalk end one inch above the last row of kernels. Place two ears on a microwave-safe plate and microwave uncovered for two to four minutes. When it has cooled a bit, grab the ear by the uncut end and shake and squeeze it until the ear comes out husk and silk-free. Repeat with any remaining ears. Check out my video to see how this is done.
Once you get the hang of method one, I think it's quicker, but you can't beat the ease of method two. The fresher the corn, the less time it will take to cook. Keep tasting it until it is tender.Many Southern cooks like to use bacon grease instead of butter or equal parts of butter and bacon grease. If you have any bacon grease, I encourage you to try this variation. Leftovers, if you have them, are equally delicious and can be stored covered in the refrigerator for up to three days. I usually reheat in the microwave for a minute or two. If your mixture gets too thick, add a bit more milk or cream.