September 04, 2014
Creamed corn is one of the most-tasty side dishes there is, and one of the easiest to make. Most people overcook corn. My mom always boiled corn on the cob for 12 minutes. NO. NO. NO. If boiling corn on the cob, two to three minutes in full boiling water is all you need at most. You want the crunch left in the corn. If you are making creamed corn, do not pre-cook.
SELECTING GOOD CORN
Selecting the right corn is very important. The best way is to peel back the corn husk and taste it…but many grocers don’t much care for that approach…but I do it anyway. You only really need to do this with one ear, for corn usually is sent in bushels from the same crop. The next best way is to make sure it is heavy – when corn is light in weight, that means it is old and the natural water is evaporating from the kernels.
If you bite into the corn or not, you should always look at the corn you are buying to make sure it looks fresh and isn’t dimpling. Choose corn with husks is always better than peeled corn in a plastic wrap.
Corn freezes well on or off the cob…and creamed corn freezes best. If I have extra corn, I always cut if off the cob, cream and freeze in zip lock bags for later use.
Creamed corn is super served with country fried steak, haricot verts (thin green beans) in brown butter, fresh sliced tomatoes topped with oven roasted asparagus, blue cheese crumbles, drizzled with balsamic vinegar and extra virgin olive oil (EVOO), thick buttermilk biscuits and steak gravy made from the drippings.
- Bundt or tube cake pan
- Sharp knife
- Large wooden spoon for stiring
- 8 large ears of corn
- 2 sticks salted butter
- 2 tablespoons flour (optional – but I use it)
- ¾ cup heavy cream
- Salt to taste (start with at least 1 teaspoon)
- Fresh cracked black pepper (optional, but I like it)
- 1 tablespoon sugar (optional and more depending on the sweetness of corn)
Cut corn off the cob as shown in video using a Bundt or tube cake pan and sharp knife. Once the corn is off the cob, scrape the sides to get all the starchy juices off the cob. Melt butter in skillet on medium high heat, add flour and stir for about 2 minutes until the flour cooks. Add corn, cream, salt, pepper, and sugar. Stir and let cook for 10 minutes or so – no more than that for you want the corn to have a good fresh bite to each kernel.