Real Creamed Corn
I never really liked creamed corn until I had it at the awesome Our Way Cafe, which was conveniently located next to my
college for a while. It’s a cafeteria-style meat and three, but the food was (and is) amazing and is definitely some of the best Southern food I’ve had. They served an amazing fresh creamed corn and I was never sure how to make it. Recently I’ve read a lot of recipes about the corn “milk,” which is basically corn juice you scrape off a fresh cob after you’ve cut off the kernels. It turns out that’s the secret to making creamed corn creamy, not cream. I started experimenting and made a great batch on the first try…it’s really easy. I do use a little half and half to make it creamier, but overall it’s not an unhealthy dish, since it’s mostly just pure fresh corn. The corn still looks great in the South, so try it while you have time! Serves 4.
4-5 large ears of corn (you might regret it if you just get 4)
1 T olive oil or butter
salt and pepper to taste
1/3-1/2 c half and half
Cut the kernels off the corn, making sure you leave a little of the base of the kernel so you can scrape the cob. Place the kernels in a non-stick skillet with the oil and scrape the back of a large, heavy knife down the cob to get the milk out of the corn. The corn milk will build up on your knife and look like thick mushed corn. Add this to the pan and repeat with all the ears of corn. You won’t get a huge amount, maybe a 1/4 c, but it does the trick.
Turn the heat on the stove to medium high and begin cooking the corn, stirring occasionally. After a few minutes, add about 1/4 t of salt, or more to taste, and keep cooking. When the corn looks creamy and is tender with a little bite, add the half and half and cook until it’s the about as thick as a chunky tomato sauce. Add salt, if needed, and sprinkle black pepper over the top. Serve immediately.