United States | US - Cajun-Creole | US - Midwest | Vegetables & Beans | Corn | Summer

Creamed Corn

(United States - Midwest)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Corn on the cob 5-6 ears
Butter or vegetable oil 2-3 Tbsp
Onion minced 1 each
Cream, half-and-half or sour cream 1/3 cup
Salt & pepper to taste

METHOD

Basic Steps:  Cut → Sauté → Simmer
  1. Cut the corn kernels from each cob using a sharp knife. Then run the knife blade down each cob to squeeze out the milk.
  2. Heat the butter or oil over medium-heat in a large saucepan. Add the onions and sauté till translucent. Add the corn and heat through, stirring frequently, 3-5 minutes.
  3. Stir in the cream, half-and half or sour cream. Reduce heat to low and season with salt and pepper. Simmer 3-4 minutes more and serve.

VARIATIONS

  • Corn Maque Choux (Cajun-Creole):Sauté a minced red or green bell pepper, 2-3 cloves of minced garlic and 1 teaspoon of paprika along with the onion. Chopped tomatoes are sometimes added; use 1 cup in the recipe above. A pinch of cayenne or a couple drops of hot sauce can be added for a little heat.
  • Fresh or dried basil, thyme or oregano may be added along with the corn for added flavor. Add 2 teaspoons chili powder to the sautéing onions for a Southwestern touch.

NOTES

  • Cream-style corn is an old-fashioned midwestern American dish that deserves to be rediscovered. Given a bad name by mushy canned versions, this dish is amazingly simple to make yourself. And the use of fresh corn, not frozen, yields a delicious side dish for summertime meals.