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- 1/2 bulb(s) large onion finely chopped
- 2 tablespoon(s) butter
- 8 ear(s) corn husk and silk removed
- 1 teaspoon(s) sugar
- 1/8 teaspoon(s) nutmeg
- 1/2 cup(s) heavy creamer
- coars salt and freshly ground pepper
- 1 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
- 2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.
- 3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
- 4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.
This recipe is a personal recipe added by Valera and has not been tested or endorsed by MyRecipes.
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Creamed corn Recipe at a Glance
- COURSE: Appetizers