Creamed Corn

Keep an eye on the corn as it simmers; it needs to cook only until it's tender. If it starts to dry out and stick to the skillet, add water a little at a time.

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour


Ingredients

  • 13 ears fresh corn, husked
  • 1/4 to 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper
  • Minced chives (optional)

Preparation

  1. Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 Tbsp. water, 1 Tbsp. at a time as needed, during last 15 minutes of cook time.) Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamed Corn Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy