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Creamed Corn
Creamed Corn contains sweet yellow corn kernels in a creamy sauce.  Easy to make with just a few ingredients.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Creamed Corn
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Creamed Corn
Homemade Corn Stock
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Creamed Corn
Homemade Corn Stock
Creamed Corn
Instructions
Creamed Corn
  1. Remove silk from ears of corn. Rinse in warm water.
  2. Scrape corn from cobs. Use back of knife to scrape off milk. Set corn and milk aside. Keep cobs to make Corn Stock.
  3. Make the Corn Stock now if using instead of water (recipe below). If using water, proceed with the next step.
  4. Melt 3 tablespoons of unsalted butter in a large skillet.
  5. Add corn kernels.
  6. Stir constantly over low-medium heat until tender (about 10 minutes).
  7. In a measuring cup, dissolve flour in 3-1/2 tablespoons of HOT Corn Stock or HOT water. Pour over corn in skillet.
  8. Season with salt , coarse ground black pepper and 1/2 tablespoon sugar. Pour in half and half. Stir until well combined.
  9. Stir constantly over low-medium heat for another 5 minutes or until thoroughly heated.
  10. Taste a cooled sample. If desired, add remaining 1/2 tablespoon of sugar. If too thick, stir in 2 tablespoons of HOT Corn Stock or HOT water.
  11. Serve hot or warm. Creamed Corn thickens as it cools. If you prefer a thinner cream, simply add two tablespoons of Corn Stock (or HOT water). Stir and taste. Repeat until satisfied.
Corn Stock
  1. Place scraped cobs in a medium sized saucepan. Add 1 sprig of fresh thyme (optional).
  2. Cover scraped cobs with water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes. Water will become cloudy with pieces of corn and thyme (if using).
  3. Remove cobs and thyme sprig (if used) from water. Use 3-1/2 tablespoons of HOT Corn Stock in Creamed Corn as instructed in recipe.
  4. Allow Corn Stock to cool before pouring into an airtight lidded container. Refrigerate for up to 1 week.