Creamed Corn is a delicious side dish to make with fresh corn. It has great texture and flavor. It is a wonderful fall vegetable side dish.
The garden is really going crazy. I have more cucumbers than I know what to do with. I hadn’t been in the garden in a couple days and the basil has gone crazy. Time to make more pesto. The last time I looked at the tomatoes, there were a lot but they just weren’t ready yet. The jalapeno plants are so heavy with peppers that they have fallen over. The broccoli is producing like crazy. And I’ve picked all but 2 of the heads of cabbage. This time of year things are crazy busy with keeping up with the garden. I wish I could take a month off work to just work on the garden.
Today was the day I harvested all the corn. I’m a little bit in corn overload. I am going to be freezing a majority of the corn for this winter, but I wanted to make corn fritters with some. But apparently you need creamed corn to make corn fritters. So creamed corn it is.
Until now, I’ve only had canned creamed corn. Homemade creamed corn is a little different. It is less mushy and is full of flavor. I wasn’t expecting that at all.
- 4 ears corn
- 4 Tbsp unsalted butter
- 1 Tbsp flour
- 1/2 tsp salt
- 1 1/4 tsp sugar
- 1 cup heavy cream
- 1 cup milk
- Cook corn and cut kernels off cobs
- Melt butter in large sauce pan.
- Add corn, flour, salt, and sugar to pan and cook for about a minute.
- Add heavy cream and cook for 5 - 8 minutes. Adding milk to thin it out until it is the consistency you would like.
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