Best 2 Old Fashioned Creamed Corn Recipes

Creamed corn is a classic Southern dish that is perfect for any occasion. It is made with fresh corn kernels, cream, milk, butter, and seasonings. This delectable dish is easy to make and always a crowd-pleaser.

This article features two mouthwatering creamed corn recipes. The first is a traditional recipe that uses fresh corn kernels. The second recipe is a creamed corn casserole that is made with canned corn. Both recipes are simple to follow and result in a delicious and creamy dish.

Whether you are looking for a quick and easy side dish or a comforting main course, creamed corn is sure to hit the spot. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

OLD-FASHIONED CREAMED CORN

OLD-FASHIONED CREAMED CORN image

This is real, old-fashioned creamed corn. There's no dairy cream (other than the butter used,) just the creamy "milk" from the corn cob. It's so delicious! Everyone loves it, even the very pickiest children. We grow our own sweet corn and prepare quite a bit of it for this recipe alone. We cut off the kernels, scrape the cobs,...

Provided by Tere Gill

Categories Vegetables

Time 40m

Number Of Ingredients 7

Ingredients

6 or 7 large ears very fresh corn (3 cups kernels & corn "milk")
4 Tbsp butter, divided 3 t. & 1 t.
1/2 tsp salt
2 Tbsp granulated sugar
ground black pepper to taste (optional)
3 Tbsp water
1 pinch smoked paprika for garnish (optional)

Steps:

1. Remove husks and silk from corn; wash cobs.
2. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
3. Add 3 cups of corn and it's milk to a large, non-stick sauce pan.
4. Add 3 tablespoons butter, salt, sugar and pepper.
5. Stirring constantly, place over medium heat and simmer until butter melts.
6. Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
7. Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
8. Cover and refrigerate leftovers.

OLD FASHIONED CREAMED CORN WITH WHISKEY

Old Fashioned Creamed Corn With Whiskey image

This recipe is best made with fresh corn that has been rushed from field to kitchen as quickly as possible. For not so fresh corn you may want to add 1/2 tsp. granulated sugar when you're cooking the corn in the butter. The Ontario Harvest Cookbook

Provided by Olha7397

Categories Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups fresh corn kernels (about 4 large ears)
1 tablespoon butter
1 small sweet red pepper, seeded and finely chopped
1/4 cup canadian whiskey
1/2 cup whipping cream
salt and black pepper

Steps:

Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
In large heavy skillet, melt butter over medium heat.
Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
Add whisky; cook, stirring, until almost all the whisky has evaporated.
Add cream; increase heat to high.
Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
Remove from heat; season with salt and pepper to taste.

Nutrition Facts : Calories 267, Fat 15.3, SaturatedFat 8.9, Cholesterol 48.4, Sodium 49.5, Carbohydrate 23.9, Fiber 3.5, Sugar 4.5, Protein 4.5

Tips for Making the Perfect Creamed Corn:

Use fresh corn: Fresh corn on the cob is the best choice for creamed corn, as it has the sweetest and most flavorful kernels. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before cooking.
Cut the kernels off the cob: You can use a sharp knife or a corn cob stripper to remove the kernels from the cob. If you're using a knife, be careful not to cut yourself.
Cook the corn: You can cook the corn in a variety of ways, but the most common method is to boil it. Bring a large pot of water to a boil, add the corn kernels, and cook for 5-7 minutes, or until the kernels are tender. You can also roast the corn in the oven or grill it.
Make the cream sauce: The cream sauce is what gives creamed corn its rich and creamy texture. To make the cream sauce, you'll need butter, flour, milk, and salt and pepper. Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture is smooth. Gradually whisk in the milk until the sauce is thick and creamy. Season with salt and pepper to taste.
Combine the corn and cream sauce: Once the cream sauce is made, add the cooked corn kernels to the saucepan and stir until the corn is evenly coated. Heat the mixture over low heat until it is warmed through.
Serve immediately: Creamed corn is best served immediately, while it is still hot and creamy. It can be served as a side dish or as a main course.

Conclusion:

Creamed corn is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a versatile dish that can be served as a side dish or as a main course. With its creamy texture and sweet flavor, creamed corn is a surefire hit at any gathering.