You don’t know what your missing if you have never had fresh creamed corn! This recipe yields a beautiful creamy, rich, sweet corn that can’t be beat. I recommend that you use fresh corn, although you can used frozen if necessary. Just throw a couple of extra ears of corn in the next time you serve up some summer corn on the cob (1 cob = approx. 1 cup). I always think that I will be making enough to use some in a cornbread recipe, but there are NEVER any leftovers of this tasty dish.
CREAMED CORN (Serves 8)
4 cups corn
1 cup heavy cream
- 1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
- Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
- Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.