Photo: Creamed Corn Recipe
Ingredients
- 6 ears fresh corn, husked and silk removed
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 cup heavy cream
- 2 tablespoons butter, cut into chunks
- 1/4 cup grated Parmesan
- White pepper
Directions
Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool.
While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
While cream is reducing, cut kernels from the cobs and set aside until needed.
Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.
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By seanna2b_11912340
Long Beach, MS
on December 04, 2011
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Love this recipe!! Best creamed corn ever. I used frozen corn and then put it in the crock pot to simmer on low for a hour to have a creamier consistency, but either way it was delicious.
By chasity_terry_3...
Plano, TX
on December 31, 2010
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I made this at Christmas and it was devoured. Everyone loved it. I used canned corn and it was still very good.
By Chef #900302
Montrose, PA
on October 11, 2010
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I have previously shucked corn in my freezer and was looking for something to do with it!! I didn't follow this recipe, exactly, but it gave me some ideas, and I went with it! This corn was already VERY sweet, all on it's own, so I didn't add sugar. I used condesed milk instead of cream and instead of Parmesan cheese, I used a Mexican cheese mixture, already shredded in the bag. I did this up and used it as a base for stick to the ribs fried chicken breasts. Actually, I took one huge *****, cut it into 3 pieces, filayed it, pounded it and battered it. Made several servings and with this corn, a great meal!!
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