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Creamed Corn

My Mom would always make a big batch of this recipe every fall during the corn harvest. She would then freeze it and we would enjoy it all winter long. It keeps great in the freezer.

Creamed Corn3

Creamed Corn
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Serves: 4
My Mom would always make a big batch of this recipe every fall during the corn harvest. She would then freeze it and we would enjoy it all winter long. It keeps great in the freezer.
Ingredients
  • ½ large onion, finely chopped
  • 2 Tbsp butter or margarine
  • 8 ears corn, husks and silk removed
  • 1 tsp sugar
  • ⅛ tsp nutmeg
  • ½ cup heavy cream
  • Coarse salt and freshly ground pepper
Instructions
  1. In a large saucepan, melt 1 Tbsp of butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
  2. While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan).
  3. Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.
  4. Add the corn to the onions and butter in the saucepan. Add ⅔ cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover.
  5. Cook for 10-15 minutes until the corn is tender. Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.

 

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