(I Can't Believe It's Not) Creamed Corn

  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: 4 servings
Save Recipe

Ingredients

8 ears corn, husked

2 tablespoons butter, optional

1/4 teaspoon chipotle chili powder, optional

Salt and freshly ground pepper

Directions

  1. Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence.
  2. Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings. Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power. If possible, do this outdoors.
  3. Discard the cobs and transfer the corn mash to a smaller pot. If you decide to add butter and/or chipotle do it here. Warm over a medium heat for a few watchful minutes, stirring frequently. If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey.
  4. Season with salt and pepper, and serve immediately.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Creamed Corn Cornbread

Creamed Corn

Southern Creamed Corn

Sweet Corn Pudding

Horseradish Cream Sauce

Sour Cream Mashed Potatoes

Sweet Corn Bread Pudding

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

🤤 More Drool-Worthy Recipes