The way we cook creamed corn(we call it fried corn because we usually cook it in a cast iron skillet-LOL) Cut the corn from the cob. Cook until tender in water/butter/salt/pepper-about 20-30 min on medium. Make a paste from couple tablespoons flour and water. Turn corn on very low and add flour mixture-constantly stirring to prevent lumps. make as thick/thin as you prefer. Ready when you have it thickened to your taste. We never added sugar due to having fresh sweet corn.
Photo: Tina Cornett
This top-rated Southern-style corn recipe uses fresh corn kernels that are made creamy with the addition of milk, butter and cornstarch.
Yield: 4 servings
- 1/4 cup butter or margarine
- 2 1/2 cups fresh corn kernels (about 8 ears)
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.
- Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately.
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