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.
The use of fresh corn, not frozen, yields a delicious side dish for summertime meals.
Creamed Corn
Course: VegetablesCuisine: United States, MidwestServings
4
servingsCream-style corn is an old-fashioned Midwestern American dish that deserves to be rediscovered.
Ingredients
Corn on the cob — 5 to 6 ears
Butter or vegetable oil — 2 to 3 tablespoons
Onion, minced — 1
Cream, half-and-half or sour cream — 1/3 cup
Salt and pepper — to taste
Directions
- Cut the corn kernels from each cob using a sharp knife. Then run the knife blade down each cob to squeeze out the milk.
- Heat the butter or oil over medium-heat in a large saucepan. Add the onions and saute until translucent. Add the corn and heat through, stirring frequently, for 3 to 5 minutes.
- Stir in the cream, half-and half or sour cream. Reduce heat to low and season with salt and pepper. Simmer 3 to 4 minutes more and serve.
Creamed Corn Notes and Variations
- Corn maque choux (Cajun-Creole): Saute a minced red or green bell pepper, 2 to 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 sauteing onions for a Southwestern touch.
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