Creamed Corn

  • aj2005 Posted: 11/04/08
    Worthy of a Special Occasion

    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.

  • Chate64 Posted: 01/19/10
    Worthy of a Special Occasion

    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.

  • Rosey6412 Posted: 05/12/09
    Worthy of a Special Occasion

    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!!

  • garliclemon Posted: 10/06/10
    Worthy of a Special Occasion

    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.

  • deerfisherman Posted: 06/30/11
    Worthy of a Special Occasion

    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.

  • bethf1 Posted: 10/04/13
    Worthy of a Special Occasion

    This corn is actually better than what Grandma used to make! A tip: after cutting the corn off the cob, use the dull edge of the knife to scrape the remaining "corn milk" off of the cob. It makes the corn extra creamy. Also, using 8 cobs gave me twice as much as needed, so you'll likely need less than 8 cobs.

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