Tender, sweet, fresh corn with just a touch a milk and cream. A delightfully simple & delicious dish!
Here’s the recipe:
Fresh Creamed Corn
- 2 ears of fresh corn (approx. 2.5 cups if using frozen corn)
- 1 TBSP butter
- 1 TBSP flour
- 1.5 cups of milk (slightly warmed)
- 1-2 TBSP cream
- salt & pepper (if desired, to taste)
Shuck the husks from the fresh corn and rinse thoroughly to remove the stringy pieces. Pat them dry gently.
Then place the corn in a large bowl and carefully with a knife, cut off the corn kernels from the cob. (Note: it is good to do this in a large bowl or else the corn kernels will fly everywhere, lol!)
Once all of the corn kernels are removed, use the back of the knife (the dull side) and scrape it against the cob to remove some of the natural “milk” from the corn. Set aside.
In a saucepan, melt the butter over medium low heat. Sprinkle over the flour and whisk quickly to form a roux. Then gradually add about 1/2 cup of warm milk, while continually whisking. Remove from the heat and add in the corn. Pour over the remaining milk and stir thoroughly.
Place back on the stove and cook over medium heat for just 10-15 minutes or until the corn is tender. Then add the cream, salt & pepper (if desired) and enjoy immediately.
It is simply splendid.
©All Rights Reserved