how to cook fresh creamed corn off the cob

How to Cook Corn Scraped Off the Cob. Step 1. Put the corn kernels in a microwave-safe bowl. Add water, using approximately 2 tablespoons of water for every 2 cups of corn. Step 2. Step 3. On the Stovetop. Step 1. Sep 12,  · To blanch, warm the raw corn for 1 minute in boiling water, then shock the ears in ice water to stop the cooking process and make it easier to handle. You can also grill it or cook large .

This delicious, sweet cream-style corn is a recipe your family will ask for again and again. This is a great side dish to serve along with an everyday meal or add to stewsor when you want to impress, and it's super easy to prepare. Corn from your local farmer's market or, better yet, your backyard gardenwill be super sweet. Even if you can't get the freshest ears of corn, this dish will not disappoint. Using a sharp knife, cut the tip off of the corn.

Place fresj a large plate or wax paper, cut side down, and cut the kernels off of the cob, following the angle of the cob with your knife. With the dull side of the knife, scrape the cob to get any extra juices. Repeat with the remaining cobs. Combine the corn and juices with the cream, salt, pepper, and sugar.

In a medium skillet or saute pan over medium-low heat, melt the butter. Add the corn and reduce heat to low. Cook, stirring frequently, creamsd 15 to 20 minutes. Combine the cold water with the flour until well blended.

Stir how to become a music teacher in new york the corn mixture and continue cooking and stirring until thickened and bubbly.

Mexican-Style Corn. Corn Relish. Corn and Cheddar Casserole. Recipe Tags:. Prep: 15 mins. Cook: 20 mins. Total: 35 mins.

Servings: 4 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Recipe Tags: Vegetable side cremaed corn side dish southern. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do.

I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe.

Creamed Corn

Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. Creamed Corn is a super easy side dish that all the family will enjoy. Printable recipe included. Southern Creamed Corn recipe. Mama always loved the Silver Queen corn, a very sweet, white corn that has remained popular throughout our state.

Although, in my humble opinion, it certainly needs to be discussed. Growing up Gordon, we planted corn a foot or so apart, in long rows. At harvest time, each stalk of corn would produce several ears of delicious corn. My older brother and I have traveled through North and South Carolina quite a bit these past couple of years.

We love to watch the trees start to turn green, and see the big tractors out in the field preparing for a new growing season. One farmer we talked with, told us he could get a couple hundred bushels of corn from each acre. He also said that all they really hoped for was ONE ear of corn per stalk. My how times have changed… and tastes. Another point of discussion for us, is how food no longer tastes like it did when we were younger.

She worked hard through the summer, shucking and freezing corn so we could enjoy it throughout the winter. After daddy passed away, and we no longer kept a garden or two, Mama would have me drive her over to a local farm or garden, to get a load of corn.

Boot being trunk of the car of course. The old timers called it a boot. Mama would shuck the corn pretty much by herself, unless my older sister was visiting. If only I could just hug her neck and tell her Thank You for all she did for us, it makes my eyes water to just type this and think about it again. Older brother never really liked Creamed Corn he said. It was too sweet for his personal tastes. I liked it though. My late wife always loved Roasted Corn-on-the-Cob.

Every time we visited the North Carolina State Fair, she would make a bee line for the place that sold it. We would often just boil corn on the cob at home, and slather it with butter. But, I did enjoy this old Southern Classic when I brought home some ears of corn recently. I might even have a bit in my own freezer. It had rained hard almost all day as I recall. Only a handful of local farmers had showed up with fresh vegetables. Without those worms of course.

Remove the tip end from the corn. The cobs in fresh corn can be very hard and difficult to cut through sometimes, so be careful as you do this part. Just saying. Remove the shucks. Grab the shucks from the tip end, and strip them back and away from the ear of corn. Most of the silks will come away with the shuck, leaving just a few to pick away. Once you shuck the corn back, you can usually just snap the shucks away from the ear of corn with a quick flick of the wrist. Pick away any remaining silks from the corn.

You could also use a vegetable brush to help remove them if needed. Rinse the ears of corn under cool running water and let drain. This corn was grown without being sprayed with insecticides and contained a couple of bad spots that needed to be cut away. I did find one worm in one one of the ears, but nothing more than that. I wish I had snapped a photo of the sign on the table where I purchased this corn from.

Growing up, it was fairly common to find worms in an ear of corn when you shucked it. Now days, they spray corn with insecticides to keep them away. The lady that sold me this, said they would have to spray the corn almost daily to prevent them, and she just was going to do that. Something I was glad to hear for sure. This part can be a bit tricky at first. You need to stand the corn up on one end in a plate or shallow bowl.

Using a sharp knife, slide the knife down the ear, slicing half way through each kernel of corn. Using the BACK side of the knife, scrape down the cut kernels to remove the remaining part of the kernels of corn. It gets a bit slippery, and a bit messy. I wanted to use the plate so I could give you a good photo of what I was doing here, but the ear of corn just kept slipping all over the plate. I added a Styrofoam plate to try to keep it from moving around so much.

Did I mention it can get a bit messy as well? Place all the cut corn and juices in a bowl and clean up the mess you just made. I wanted to save those corn cobs and make some Corn Cob Jelly out of them. The cobs were often used to make jelly, which was very similar to honey and quite tasty.

Maybe we can make it at another time for you. To cook the corn: Place a skillet over medium heat on your stove top. Once the butter is about all melted, add the corn. Add a little Sugar. It just makes everything taste better. Add the Salt. Add the Black Pepper. Now, stir everything together and let the corn cook for a few minutes, or until it tastes done.

Cook it until it reaches a taste that you like, adding more seasoning if needed. Make it your own. Stir it together until it makes a watery paste, adding a bit more water if needed.

Then, pour this into the skillet and stir it in with the cooked corn. The flour works just like corn starch, to help thicken the corn. Continue to stir the corn, and let this cook for a couple of more minutes. It will only take a couple of minutes to do this. Just keep an eye on it while it cooks. You could also add a bit of heavy cream if desired, but I prefer the more natural taste of the corn as it is… without adding the milk.

Serve warm and Enjoy! Keywords: Creamed Corn Recipe, made from scratch, fresh corn, southern recipes, easy, old fashioned. Your Comments: Will you be trying our Creamed Corn recipe?

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Thank you in advance. So, go ahead and Sign Up while you are here. Thank You again for your support and for your visit today. Please feel free to share information about our site with your family and friends. I greatly appreciate it. Tags: creamed corn , fresh corn recipes , made from scratch , side dishes , southern creamed corn , southern style creamed corn , Steve Gordon , Taste of Southern.

Category : Side Dishes. A German friend who was brought up in South West Africa — now Namibia and once a German colony — introduced us to one of their traditional ways with sweet corn. Was it ever used in the southern USA? You cut the yellow corn cob into about four pieces, put them in a dish and slather them with butter and a generous squeeze of fresh lemon juice and ground black pepper or at a pinch you could use readymade lemon pepper.

Microwave for a few minutes and you have a delicious hand-held snack. Then we remove the shucks and add some salt and butter. Clear this up for me. I appreciate your visits. Stop by to see us again… real soon. Be Blessed!!! The shucks have already been removed.

3 thoughts on “How to cook fresh creamed corn off the cob

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