I was just noticing that I am seriously lacking in the ‘side dish department’ on my recipe page.  I think its because by the time I’m done making dinner amongst 5 little kids, I’m spent.  AND, if I have any energy left, I’m making dessert.  Double AND, if its not mashed potatoes, whats the point?  Nothing compares, right?  Oh, wait…I do love hush puppies and okra.  mmmmmmm…
The fourth runner up?  Corn.  So, I decided I wanted to make creamed corn.  I’ve never done it and I did a little experimenting over the weekend.  First, I did it the easy way.  At the end of the post, I’ll tell you an even easier way.

Cut the kernels off of 8 ears of corn (Cut off the end, to make it flat. Holding it upright, slice down on the backside of the kernels.)  You don’t need to cut the entire kernel off, just most of it.

Using the back end of the knife, scrape against the cob to extract the remaining liquid…the creaminess.  I just held it over a bowl while I scraped.  So, I had two bowls…one with corn, one with the corn’s cream.  Then combine the two.

In a small separate bowl, mix together 1 TBS sugar, 1 TBS flour, a pinch of salt and pepper.  Stir it into the bowl of corn and dump into a heated pan.

Pour 1 cup heavy cream and 1/2 cup of cold water on top.  Cook on med/low until the corn softens and the mixture becomes nice and creamy.  Add a sliver of butter before serving.  Some people like to cook the corn in bacon grease, then crumble the bacon on top.  I was not feeling the love for bacon-frying, so I skipped the grease and just crumbled some of my favorite microwave bacon on top, the Costco brand.  Sprinkled with extra salt and pepper.

(Now, the picture below was taken during the testing period of my cooking.  The favorite version of the corn (that I shared above) ended up even creamier.  I was just too lazy to set up another picture.  So, just imagine “creamier” when you imagine the result.)

Want to make creamed corn even faster??  I tried just buying a bag of frozen corn, cooking it, then mashing lots of it up with the bottom of a glass.  I dumped it into a pan and added the same flour mixture with the heavy cream.  Cooked it until it was nice and creamy.  Really, I couldn’t taste much of a difference.  Just be sure to use frozen, not canned corn.  It tastes lots better!

Creamed Corn with Bacon

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Creamed Corn with Bacon

Ingredients

  • 8 ears corn husked (or frozen)
  • 1 TBS sugar
  • 1 TBS flour
  • Salt and Pepper pinches
  • 1 cup heavy cream
  • 1/2 cup cold water
  • butter
  • bacon I love Costco's pre-cooked microwave bacon

Instructions

  1. Cut the kernels off the corn (Cut off the end, to make it flat. Holding it upright, slice down on the backside of the kernels.) You don't need to cut the entire kernel off, just most of it.
  2. Using the back end of the knife, scrape against the cob to extract the remaining liquid into a bowl. Add the creamy liquid to the bowl of corn.
  3. In a small separate bowl, mix together sugar, flour, a pinch of salt and pepper.
  4. Stir it into the bowl of corn and dump into a heated pan.
  5. Pour 1 cup heavy cream and 1/2 cup of cold water on top. Cook on med/low until the corn softens and the mixture becomes nice and creamy.
  6. Add a sliver of butter before serving. (Some people like to cook the corn in bacon grease, then crumble the bacon on top. I was not feeling the love for bacon-frying, so I skipped the grease and just crumbled some of my favorite microwave bacon on top, the Costco brand.)
  7. Sprinkled with extra salt and pepper.

Recipe Notes

For a faster version of creamed corn, use frozen corn, rather than fresh corn. Cook it and mash a bunch of it up (I used the end of a tall glass.) Then follow the rest of instructions above.

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