Creamed Corn Recipe

The creamed corn you make yourself is totally different than what you buy in cans in the store. Try it.

How To Make Creamed Corn

You will never have to go for a store-bought creamed corn once you try making this recipe.

  • Ears of Corn
  • 2 tbsp margarine (or butter)
  • ¼ tsp salt
  1. Hold an ear of corn (husked, disliked, and washed) by one end and point the other end down into a wide stainless steel bowl you set in the sink.

  2. Then take a really sharp non-serrated knife and (starting about halfway down the cob) cut halfway through the kernels all the way down the cob, twist it and do it, again and again, all the way around the cob.

  3. Then using your knife, scrape the cob, that's how you get your "cream".

  4. Then turn the ear over and do the same thing to the other end.

  5. Put the mixture in a nonstick pan and cook over medium heat for 10 to 15 minutes stirring often to keep from scorching and sticking to the pan.

  6. Add some margarine and salt to taste and eat up or put it in a container and freeze.

-Depending on how fresh your corn is, the freshest takes the least amount of time to cook.

How To Make Creamed Corn

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You will never have to go for a store-bought creamed corn once you try making this recipe.

Preparation: 10 mins
Cooking: 15 mins
Total: 25 mins
Serves:

Ingredients

  • Ears of Corn
  • 2 tbsp margarine or butter
  • ¼ tsp salt

Instructions

  1. Hold an ear of corn (husked, disliked, and washed) by one end and point the other end down into a wide stainless steel bowl you set in the sink.

  2. Then take a really sharp non-serrated knife and (starting about halfway down the cob) cut halfway through the kernels all the way down the cob, twist it and do it, again and again, all the way around the cob.

  3. Then using your knife, scrape the cob, that's how you get your "cream".

  4. Then turn the ear over and do the same thing to the other end.

  5. Put the mixture in a nonstick pan and cook over medium heat for 10 to 15 minutes stirring often to keep from scorching and sticking to the pan.

  6. Add some margarine and salt to taste and eat up or put it in a container and freeze.

Recipe Notes

-Depending on how fresh your corn is, the freshest takes the least amount of time to cook.

Nutrition

  • Calories: 53kcal
  • Carbohydrates: 1g
  • Fat: 6g
  • Protein: 1g
  • Saturated Fat: 1g
  • Sodium: 189mg
  • Vitamin A: 264IU
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