Today we are starting our series of Thanksgiving dishes for this year. Never too early to start thinking about the holiday and now is the time to start! If you are just getting your thoughts together for your holiday meal, let me introduce you to something that I think would make a lovely side dish option for your holiday table. Southern style creamed corn.
Creamed corn is an institution in the south to be sure! Did you know that there is actually no cream in creamed corn? The creamy texture comes from the corn milk that is extracted from the cob. This lends all the flavor and creaminess to the corn and it is something I think you are going to love.
The combination of sweet and savory marry perfectly in this dish. It is so delicious you will want to lick the plate. Yes, it is that good! I started with 8 ears of bread and butter corn. This is the last of the sweet corn for the season. So if you are planning to make this for Thanksgiving, I suggest that you find a great place that still has some of this season's corn and grab it. You can make this ahead of time and freeze it up to three months in advance of your event, so that is one thing you can do before the big day and just thaw, heat and serve.
When you remove the corn from the cob you want to be sure to only shave the outer parts of the kernels off the cobb. Then go in with the back of your knife and scrape out all the juice and "milk" from the rest of the cobb. This will look creamy and liquidy. This is the magic of creamed corn.
I added a couple tablespoons of flour and sugar to the corn and stirred very well. Then you want to add this mixture to a hot pan with 1/4 cup of melted and sizzling butter. Mix this up and bring to a simmer. Allow to cook for 6 to 10 minutes or until the corn is done. When it turns a brilliant yellow color it usually means it is finished. At this point you can add salt and pepper to taste and serve.
This creamed corn is a delicious dish to enjoy all by itself or next to just about anything you like. I am going to be using this creamed corn in a recipe for another Thanksgiving side dish that will be shared in an upcoming video!
I hope this helps to clear up the mystery of creamed corn. Now you can stop buying that grossness in a can and enjoy delicious creamed corn at the height of the corn season and make enough to stow in the freezer for later.
I hope you give this Southern style creamed corn a try and I hope you love it!
A printable version of this recipe will be available on my website here: http://bit.ly/2enYmGk
You can see how I made this in my YouTube video:
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8 ears, fresh corn
2 tablespoons all purpose flour
2 tablespoons granulated sugar
4 tablespoons butter
1 teaspoon salt
1 teaspoon cracked black pepper
Step by Step Instructions
Remove corn from cob, by shaving the outer layer of the kernels into a bowl, then using the back of your knife, scrape the cob into the bowl, releasing the corn “milk” from the cob. This will give you a creamy mixture that gives this dish it distinct texture and taste.
Add the flour and sugar into the corn mixture and stir well to combine.
Melt butter over medium heat in a heavy bottomed skillet.
Add the corn to the hot pan and stir well.
Bring the corn mixture to a simmer and turn down the heat to medium low. Cook at a simmer for 10 minutes. Be sure to stir often to avoid both sticking and scorching. You may find it necessary to add up to ¼ cup of either water or milk to the corn during the cooking process so the pan does not become dry.
Turn off the heat and allow the creamed corn to cool for 10 minutes before serving.
This recipe is not suitable for canning of any kind. You can freeze this for up to three months.
Store any leftovers in an airtight container and eat within 1 week.