Creamed Corn

Dib's's Note:

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

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• fresh corn on the cob
• sugar
• salt
• water

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.

Reviews

[carole in orlando]

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

[Miraklegirl]

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!

[elsaturnino]

I totally forgot about getting creamed corn for the "chicken suiza cornbread bake" so this recipe really saved me! I only had frozen corn so I followed MommaEllen's guidelines (2 cups frozen corn, 1/4 cup sugar, 1/2 tsp salt, 1/2 cup water) but instead of mashing them while they cooked, i threw 1.5 cups of the corn in the microwave to thaw it for about a minute before processing it. This turned out perfectly with little hassle (it cooked while I worked on the rest of the recipe). Much easier than the previous recipes I used that called for cornstarch to thicken.