Who loves corn? I mean, who really loves corn? It’s a vegetable that is loved by many and has a special place in the heart of many people. While there are plenty of ways to eat corn, perhaps my favorite way is to make creamy corn at home! If you’ve never tried making your own creamy corn before, this recipe is easy and tastes delicious.
Shuck the corn.
- Shuck the corn. Use a sharp knife or paring knife to cut off the husks and remove the silk, which can be tough and irritating to your skin if left on. The corn will be easier to shuck when it’s fresh, but if you’re using frozen kernels–which will be more flavorful than canned–this step is unnecessary.
Bring water to a boil.
Bring water to a boil. You can use a pot on the stove, or a pressure cooker. The amount of water you use will depend on how much corn you are cooking and how thickly you want it cut. If you’re using fresh corn, I recommend cutting each kernel off its cob with a sharp knife before adding them to your pot; this way there won’t be any wasted kernels stuck in between those tough husks!
If using fresh whole ears of corn: Use enough water so that when combined with the kernels themselves (about 1/4 cup per ear), there will be enough liquid for them all to be submerged by at least an inch or two deep in their own brine when cooking begins–but don’t go overboard here–the point isn’t really about making sure they’re completely covered at all times during cooking process; rather just enough so that every single piece gets equal exposure time under heat without drying out too quickly (which could cause burning).
If using canned cobs instead: Same principle applies except now we need less liquid because we aren’t including any unprocessed parts like husks etcetera which would weigh down our dish’s overall consistency levels during final stages later on down line…so basically just eyeball it based off amount used above plus maybe 1/2 cup extra just because why not?
Add salt and cook corn for 2 minutes.
Add salt and cook corn for 2 minutes.
Salt is an easy way to bring out the sweetness of corn, as well as its other flavors and textures. It’s also a great way to enhance its color!
Drain water, then add butter and cream.
Drain the water from the corn. Add butter, cream and salt and pepper to taste. Heat until thickened, stirring frequently.
Simmer until corn is tender and mixture is thickened, about 5 minutes.
Simmer until corn is tender and mixture is thickened, about 5 minutes. The corn should be tender, but not mushy; the mixture should thicken slightly as it simmers; and it should still be creamy rather than stiff or pasty. Remove from heat when you’ve reached a consistency that’s hot enough to eat but not so hot that it will burn your mouth (or worse).
This recipe is easy to make at home, and it tastes delicious!
This recipe is easy to make at home, and it tastes delicious! It’s a healthier alternative to buying corn on the cob in the store, and it’s also a great way to use up leftover cobs.
The best part about this recipe is that you can customize it however you want. You can add more or less butter, depending on how rich you like your creamed corn. And if you don’t have mint in your refrigerator (or garden), feel free to substitute basil or rosemary instead–or even try fresh dill!
Conclusion
We hope you’ve enjoyed this recipe for creamy corn. It’s easy to make at home, and it tastes delicious!
