Prep 20 mins
Cook 1 hr 19 mins
After moving out of Texas, I searched for a way to get my Killens cream corn fix....I found this recipe on Urbanswank.com. The creamed corn is OUT of this WORLD. Sweet like dessert almost with a nice heat afterward. Need to wait until corn is in season for best results, frozen corn is still ok just nowhere near as good.
- 8 ears corn
- 1 cup cream
- 1 1⁄2 cups milk
- 1⁄2 cup unsalted butter
- 1⁄4 cup sugar (to taste)
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon cayenne pepper (add more for spicier)
- 1⁄4-1⁄2 cup grated parmesan cheese or 1⁄4-1⁄2 cup asiago cheese
- shuck and cut corn from ears. Bring cream and milk to a simmer. Add corn cobs to infuse the flavor for about 30 minutes. In a different pan, melt butter and add corn niblets. saute corn over low heat for approximately 20 minutes. remove corn cobs from milk and scrape off as much milk as you can and throw them away. Add 1/4 of the sauted corn to milk and blend until smooth. add the rest of the corn and simmer until thick (about 30 minutes). Season to taste and put in casserole dish. Sprinke cheese on top and broil just until cheese melted and golden brown. Serve immediately.