Creamed Silver Queen Corn
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.
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Total: 30 Minutes
- 13 ears fresh corn, husks removed
- 1 cup milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 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.
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