Homemade Creamed Corn
My Mother-in-law use to make the best creamed corn. This is how she made it.
Homemade Creamed Corn
Ingredients
- 32 oz bag of frozen corn kernels or 8 ears of corn with kernels removed
- 2 tbsp butter
- 1 cup fat-free half & half plus a few more tablespoons if needed
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp pepper
Instructions
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When shucking fresh corn scrape the cob after cutting the kernels 1/2 way off.
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In a large saucepan melt butter over medium heat
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Add in corn and toss to coat with the butter
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Cook for 5 minutes until corn is almost thawed (if using frozen corn, Skip this step if using fresh corn).
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Add 1/2 cup cream and stir until combined
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Add in sugar, salt & pepper
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Continue stirring until cream is absorbed
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Add in another 1/4 cup of cream and continue to sir until absorbed
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Repeat with remaining cream, adding more is necessary, until corn is cooked through and tender and a creamy texture has developed
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Taste and adjust seasoning if necessary, adding in more salt or sugar
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Serve immediately or let cool to room temperature and store in refrigerator for up to 3 days or freeze for up to 2 months
