Creamed Corn

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.

This is ok. I took the other reviewer's advice and sauted some onion and bacon to add to this dish. It tasted fine, but it was hardly creamy. It was more like firm corn kernals thickened up. I will make it again and tweak the recipe a bit more. Maybe less cornstarch? A little more milk? I think it's a good jumping off point, so it's worth working with.

I really enjoyed this recipe. I thought I had some canned creamed corn for a recipe, but found out I didn't so I had to look for a quick and easy recipe. This is the one I found! YUM! I did saute some onion in the margarine first as we like onions. I would definitely make it again! I wouldn't be adverse to adding some bacon to it if I was using it as a side dish.

This was a really good recipe, but the corn was still slightly crunchy in the final product. Taste was superb, but my husband really hates any type of firm corn, so I think next time I'll boil the corn to aldente before cutting it off the cob and making the recipe. We still both ate seconds!!

I've been looking for a creamed corn recipe like my Grandma's (she never wrote hers down!), and I'll give my best whisk is this isn't exactly it. Perfect for Thanksgiving, Christmas, or any other time of year.