Creamed Corn

From user Gayle: For 6 adults, I used two bags of frozen white-and-gold baby corn (thawed) & doubled other ingredients. Prepared the dish early in the day, except for adding the cream; glad I did because it took about 15 minutes to simmer off the milk. Once the milk was almost gone, I cooled and refrigerated the corn. Then reheated a few minutes before serving and completed with the cream.

can this be made a day before?

This is good. Great way to use late season corn

Another approach to making creamed corn creamier is to take two passes at removing the kernels from the cob. The first is a shallow decapitation of the top half or so of the kernels (requiring a very sharp knife!). The second pass is the scraping of the cob to remove the remainder of the kernel. This leaves no intact kernels; the dish is more like a corn pudding, very creamy.

If the corn is not very fresh--don't use it! Check by pressing a nail into one of the kernels. If the juices pop out, it's good to go. If not, it isn't fresh, a recipe for disappointment. Overcooking the corn will destroy the freshness, so in that first step, a couple of minutes will do. I make this all the time, with or without the cream, often with only salt and pepper for seasoning. It's a summer go to.

Add green chilies always!

This is the closest to my mom’s very Southern recipe. She added a little onion and all whole milk, no cream. I think the milk allows the fresh corn taste to sing. A bit of scallion and fresh Basil works too. A great recipe . Thanks so much.

If you are using frozen corn, about how much should you use?

This didn’t make creamed corn for me, just corn cooked in a little milk. Tasty enough but I was looking for creamy corn. Not sure why it did t work out. Not t “milk” from the cobs and the milk just mostly cooked away. Still searching for a creamy creamed corn recipe. I would not make this again.

I reduced the milk to 1/2 cup and cream to 2 tbsp and went to town on scraping the cobs. Delicious!

To make this southern style, you don’t need milk or cream but ideally you own a corn creamer. The creamer cuts off the kernels and grinds most of them into mush. That is how the corn is actually “creamed” not by adding creamer.

Made this to bring to a friend's home, she was making steak. This was perfect, something so simple, so delicious. Height of corn season helps too!

I add chopped spring onions to fresh corn kernels and sauté all together, first with olive oil and then add milk (not heavy cream), a pinch of sugar, and S&P. Always a hit and so fresh tasting.

Instead of milk and cream, try coconut milk. Add some minced jalapeno peppers and a squeeze of lime at the end, too.

Wonderful dish! It was one of our family's favorite Thanksgiving side dishes. Omitted garlic since other dishes were flavorful, but added a dash of freshly ground pepper. Chopped parsley makes a nice presentation, but the dish doesn't need it. Will make this again!