Southern Style Creamed Corn
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Have y’all ever had creamed corn?
Hold up. Before you answer that I would like to state, for the record, that canned creamed corn does not count.
It just doesn’t. Don’t argue.
Now, answer my question. Have you ever had fresh creamed corn?
If you answered yes, then hallelujah, praise Bieber, you are my new best friend.
If you answered no, then I would like to say the following:
a) What the heck is wrong with you?
b) I apologize. That was rude of me.
c) Seriously, though. What is wrong with you?
I insist that you rectify the situation. The corn is just bursting with sweetness this time of year. There is no reason not to head to the nearest farmer’s market, grab some fresh corn, and make this simple dish for dinner tonight. No reason at all, quit arguing, don’t make me ground you.
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SaveSouthern Style Creamed Corn
Ingredients:
5 ears corn on the cob
1 tablespoon bacon grease or butter
1 tablespoon sugar
1 tablespoon cornmeal
3/4 cup heavy cream
1/4 cup finely grated Parmesan cheese
salt and pepper, to taste
Directions:
Remove the husks and silks from the corn and rinse the ears of corn.
Cut the kernels from the cob into a large bowl. Flip your knife over and run the dull side of the knife down the cob to get all of the juice out of the cob.
In a large skillet, heat the bacon grease or butter until melted and hot. Dump in the corn and cook over medium heat for about 5 minutes, stirring occasionally.
Sprinkle the sugar and cornmeal over the corn and give it a stir.
Pour in the heavy cream and Parmesan cheese. Stir until combined.
Allow to cook for 5 more minutes or until heated through. The juices should thicken up quite a bit.
Add salt and pepper, to taste.
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This looks so fabulous!
i am so in love with corn this time of year – looks great!
I’m just going to head to the market without answering your original question…it sounds like the safer alternative.
Karly — July 26th, 2012 @ 9:37 am
@Joanne,
I am so disappointed in you.
I do a baked corn similar to this. Butter, cream, and fresh off the cob corn. Slow oven and then freeze it for yumminess later in the winter. It’s like eating fresh corn in the winter. Does this recipe for cream corn freeze well?
Karly — July 26th, 2012 @ 9:38 am
@Leanna,
I’ve never tried freezing it, but I imagine it would work just fine!
The only creamed corn I have ever had is from a can..which is pretty gross, obvs.
Sooo, I will trust you with my gag reflex and give this a go!
Karly — July 26th, 2012 @ 9:38 am
@shelly (cookies and cups),
Fo’ real. It’s nothing like canned.
looks delicious… i’ve had canned creamed corn once by accident
What IS wrong with me?! I needs to have some of that!
I’ve never seen a recipe that calls for Parmesan, but I’m going to let you be an honorary Southerner today anyway
Karly — July 26th, 2012 @ 9:47 am
@DessertForTwo,
I think Paula Deen taught me that Parmesan trick. Give it a try! Super yum!
heck yes I’ve had real creamed corn before! there is NOTHING like it. And I am LOVING corn this time of year!
I adore creamed corn! It’s one of my favorite things!
Okay, so I absolutely DETEST creamed corn. And to be honest, I don’t think I’ve ever let it pass my lips. But I didn’t know there was such a thing as delicious-looking homemade creamed corn. Oh man, does that look good! I wish I had known sooner. However, it’s not yet corn season here, so I have plenty of time to make-up for the situation.