The Ultimate Fresh Creamed Corn

I grew up eating that cream style corn from the can and never even thought about making my own until I saw an episode of “Chuck’s Day Off” on the Cooking Channel staring the talented and charming Chuck Hughes while I was channel surfing. The episode was half over when I started watching just as he was talking about his grandmother’s recipe for cream corn, so I jotted the directions down and decided to try it out with the next fresh corn I got and with sweet corn now in season  timing is perfect.

This is another one of those easy technique recipes with very few instructions.

Fresh Cream Corn – adapted from Chucks Day Off

Ingredients

  1. 3 ears fresh corn
  2. 1 1/4 cup heavy cream
  3. 2 tablespoons butter
  4. Salt and pepper to taste

Here we go. Shuck corn and remove all of the silk. Cut the corn kernels off of the cob, as close to cob without cutting into the cob with a sharp knife. I place the corn cob on an upturned coffee cup inside a medium size bowl to catch the kernels. Once the corn has been cut off the cob you want to get this cooking so the corn will be sweet or the sugars in the corn will convert to starch and the corn will be tough. Dump all of the freshly cut corn kernels into a medium size heavy bottom saucepan. Pour the cream over the corn kernels, add the butter, stir to combine. Cook for 10 minutes on medium heat until mixture has reduced to nearly half, stirring if needed to keep from scorching. Now add salt and pepper to taste. Serves 4.

The Ultimate Fresh Cream Corn - yrcg

Verdict: This corn tastes so fresh and is still crisp like eating right off the cob. My family really loved this skillet cream corn and it is definitely 100% better than the creamed corn in the can from the store.

We will be having this a lot while the fresh corn is in season.  I hope your family enjoys this, fresh old-fashioned way to prepare cream corn as much as we do, warning you may never go back to the canned cream corn again, I know I won’t after tasting this fresh cream corn.

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