Creamed Silver Queen Corn

Jennifer Davick
Silver Queen is a variety of white corn with milky, creamy kernels. It’s beloved for its lightly sweet flavor. Don’t be tempted to just cut the corn from the cob with a knife. A corn cutter or creamer creates much, much creamier corn. I use the same wooden corn cutter that my grandmother Sa used. It’s one of my prized possessions. Look for your own antique cutter at estate sales—or for brand-new ones made of wood or stainless steel at hardware and cookware stores. No matter the material, this Southern tool makes creamed corn like nothing else.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 30 Minutes

Ingredients

13 ears fresh corn, husks removed
1 cup milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation

1. Remove silks from corn. Use a corn cutter and creamer set over a bowl to cut and cream the kernels from the cobs.

2. Transfer creamed corn to a large skillet. Add milk and next 2 ingredients. Cook over low heat, stirring often, 30 minutes. (If corn becomes too thick, add more milk until desired consistency.) Sprinkle with pepper.

 

Note:

Rebecca Lang,

Around the Southern Table

October 2012