Total Time
30mins
Prep 10 mins
Cook 20 mins

It's a basic, fast, good recipe. Great when you have a surplus of corn-easy to freeze.

Ingredients Nutrition

Directions

  1. Husk and de-silk corn.
  2. Using an Anglefood Cake pan set corn on end and cut away kernels getting as much as you can.
  3. (the cake pan keeps your corn contained) When done place 3/4 of the corn in a blender or food processor and whirl to a"chunky smooth".
  4. Pour into pan and add remaining corn.
  5. Add some salt-not much-and sugar, again not much.
  6. Add a small amount of water.
  7. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring often.
  8. Taste and add salt, sugar or water if too thick.
Most Helpful

5 5

Trust the cooks on Recipezaar to help out when you need them :) I am making chowder and needed creamed corn, didn't have any so used your recipe and made some with the frozen corn I had. Thanks so much! Carole in Orlando

5 5

Di- I can't believe no one has reviewed this! It was so easy. I needed some creamed corn for recipe 3439 (corn chowder) and couldn't find any kosher cans- so I made this. The only change was I used frozen corn instead of fresh. It worked like a charm. Thanks for another winner Di!

5 5

Very nice dish - similar to what I remember my Grandmother making. I scraped 4 medium-large ears of yellow sweet corn. I added too much sugar. Next time I'll start with a tablespoon and taste.<br/>Red Apple Guy