I do not recall the last time I opened up a can of creamed corn, but I do remember it being served at the dinner table while growing up. I will admit, I could not stand the look, smell, or taste of it. I do however love corn. It might be one of my favorite vegetables, and while growing up in Indiana, well, there is a lot of corn to be had. I love this time of year when corn is in abundance at the farmers market, or at the local grocery stores. Five for a buck is no problem and my wife and I often make corn the star of many of our summer time meals. My favorite corn is probably my version of Mexican corn, but I can eat corn steamed, grilled, or in my case, creamed.
Yes, I said it. Creamed corn. That corn I disliked so much while growing up just got my take on it, and I have to say, I loved it. We loved it. My wife and I could not get enough of it, the creamed corn was so good. Sure, as my coworker joked today saying “you throw butter and cream into anything and it’s going to be good”. That was not the case. Only a bit of butter and a bit of cream really made this corn really delicious. If you had the fear of your parents opening that can of creamed corn while growing up, have no more fear. This recipe will get you back on track in more ways than one.
Lets get started.
Ingredients: Serves 2-4
- 3 ears of corn, husked
- 2 tbsp unsalted butter
- 1/4 cup of cream
- 1/4 of large yellow onion, diced
- 2 cloves of garlic, minced
- 1 tsp granulated sugar
- Salt and pepper to taste
- Thyme sprig, optional
Begin by removing the husks and silk from the corn. Hold the corn upward on a large cutting board, and slowly work your knife down the cob, removing sheets of the corn. Rotate and continue to remove all of the corn. Do this for each cob. To a saucepan, add the butter and bring it to medium heat. Add in the garlic and onion and cook for a few minutes, sweating the onions. Add the corn kernels.
Take each cob, and with a spoon, scrape down the cob, removing as much pulp as you can into the saucepan. Give a good stir. Add in your cream and sugar. Season with a pinch of salt and pepper.
Continue cooking until the corn is tender and creamy. You will not get that creamed corn out of the can appearance. But wow does the creamy, almost cheesy flavor come out when you eat it. My wife actually thought I had added some cheese to the dish, which I did not.
Serve in a serving bowl and top with a sprig of thyme for appearance.
The result is an addicting bowl of delicious creamed corn. Corn so good that I am not even certain we asked the kids to have any because we wanted it all for ourselves! Enjoy.