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.
Southern 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
Instructions
- 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.
Iris says
Why would you ruin a perfectly good vegetable by putting grease and cream on it?
Karly says
@Iris,
Because grease and cream are delicious?
Mel says
I use leftover corn on the cob the next day by frying it. Cut leftover corn from the cob and put in the refrigerator. The next day melt plenty of butter in a frying pan. Fry on medium heat until the corn turns a slight brown. Sometimes I put bacon in it as well. Mmmmmm. Fried corn!
Juli V says
So I just stumbled across this recipe, and now I need to make this. Canned cream corn is just plain horrible! I was wondering though, what’s the purpose of the cornmeal? That’s not something I usually buy, and I would rather not buy a whole container of it for this little amount. Are there any good alternatives?
Karly says
The cornmeal just acts as a thickener. You could probably get by without it.
Liza says
@Karly, What kind of cornmeal should I use? White or Yellow?
Karly says
@Liza,
Either is fine. The only difference is the color of the corn that was ground, so they can be used interchangeable.
Denise MacColeman says
I was wondering if this recipe would can good? It’s canning season.Thank you.
Karly says
I honestly have no idea. I don’t can. Sorry I can’t help!
Jody @ the hobby room diaries says
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.
Riley says
I adore creamed corn! It’s one of my favorite things!
sally @ sallys baking addiction says
heck yes I’ve had real creamed corn before! there is NOTHING like it. And I am LOVING corn this time of year!
DessertForTwo says
I’ve never seen a recipe that calls for Parmesan, but I’m going to let you be an honorary Southerner today anyway 😉
Karly says
@DessertForTwo,
I think Paula Deen taught me that Parmesan trick. Give it a try! Super yum!
Kayle (The Cooking Actress) says
What IS wrong with me?! I needs to have some of that!
shelly (cookies and cups) says
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 says
@shelly (cookies and cups),
Fo’ real. It’s nothing like canned.
[email protected] Food Ramblings says
looks delicious… i’ve had canned creamed corn once by accident 🙁
Leanna says
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 says
@Leanna,
I’ve never tried freezing it, but I imagine it would work just fine!
Joanne says
I’m just going to head to the market without answering your original question…it sounds like the safer alternative. 😛
Karly says
@Joanne,
I am so disappointed in you. 😉
Averie @ Averie Cooks says
i am so in love with corn this time of year – looks great!
Katrina @ Warm Vanilla Sugar says
This looks so fabulous!