Homemade Creamed Corn

Homemade Creamed Corn

My Mother-in-law use to make the best creamed corn. This is how she made it.

 

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Homemade Creamed Corn

Ingredients

  • 32 oz bag of frozen corn kernels or 8 ears of corn with kernels removed
  • 2 tbsp butter
  • 1 cup fat-free half & half plus a few more tablespoons if needed
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp pepper

Instructions

  1. When shucking fresh corn scrape the cob after cutting the kernels 1/2 way off.
  2. In a large saucepan melt butter over medium heat
  3. Add in corn and toss to coat with the butter
  4. Cook for 5 minutes until corn is almost thawed (if using frozen corn, Skip this step if using fresh corn).
  5. Add 1/2 cup cream and stir until combined
  6. Add in sugar, salt & pepper
  7. Continue stirring until cream is absorbed
  8. Add in another 1/4 cup of cream and continue to sir until absorbed
  9. Repeat with remaining cream, adding more is necessary, until corn is cooked through and tender and a creamy texture has developed
  10. Taste and adjust seasoning if necessary, adding in more salt or sugar
  11. Serve immediately or let cool to room temperature and store in refrigerator for up to 3 days or freeze for up to 2 months