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I might be the only person in this forum who'd never thought of making this--if you-all have been eating it for years, I apologise for being redundant. A neighbor lady gave me the technique.
Figure 2 ears per person for this recipe. It's so simple--I guarantee that you'll laugh canned cream corn in the teeth next time you see it!
Husk & silk the appropriate number of ears of corn.
Melt 1-2 T butter in a skillet.
Put a box cheese grater in a large bowl or on a big plate with sloping sides, to hold the juice. Grate the corn using the side w/the biggest holes. Use medium pressure---too soft & you don't get all the kernal--too hard & you get cob too. Repeat 'til all ears are done. Dump the corn & juice into the skillet. Cook on low-medium, stirring constantly for 4-5 minutes, depending on the size of the batch. Salt & pepper to your taste. At the last, I add 1/4-1/2 cup of half-n-half.
You can also add a slice of finely-chopped onion w/the butter if you want the extra flavor.
Get your helping before telling the others what you made or you'll be scraping an empty pot. [at least at my house]
Enjoy!
Re: Homemade Creamed Corn
Sounds great but my neighbor called it fried corn.
Re: Homemade Creamed Corn
I'll be trying this recipe as soon as our sweet corn is ready, thanks!
Re: Homemade Creamed Corn
Wonderful!! This is the way my mom always made it!!! Only on a much larger scale....I had 7 brothers and sisters!!!!! Thanks for sharing, it has rekindled a memory!
Re: Homemade Creamed Corn
Meglet, thank you for this. I, for one, LOVE creamed corn:) That was a childhood favorite, so this recipe makes me nostalgic!
Re: Homemade Creamed Corn
Glad you enjoyed the memory. I really felt a little silly even posting it here, but now I'm happy I did it!