Creamed Corn

SHE,BlackQueen


CTF, Ed & Rusty's methods are the classic way to go, (although some of the additions above do sound good). But you have to have fresh corn on the cob to do it up right. I take 4 ears, cut the corn off the cob (sometimes I take it outdoors; those kernels really fly around!) into a big bowl & then take the back of that knife & scrape the cobs ~ that is where the "cream" in Creamed Corn comes from ~ to get as much liquid out as possible. Break a couple of the cobs in half, toss them into a pot with the kernels & liquid, add a bit of water, S&P and maybe... maybe... butter. This summer I did not add butter for the first time & it was still totally bong! 

I've got one of those "Lee" brand stainless corn cutters.  Make creaming corn a CINCH! I highly recommend it.

Curber, neat recipe! Sounds great!!! I wonder why she says not to stir tha corn though?
Joe

SHE,blackqueen knows her corn.  That's how we do creamed corn in Indiana! 

PapaJoe8


Curber, neat recipe! Sounds great!!! I wonder why she says not to stir tha corn though?
Joe

OK this is fried Corn. As the recipe states get some color on the corn as if frying Potatoes
Then turn. Caramelizes the sugars in the corn and makes it sweeter by the locals.
They all start with frozen corn. On Buffets year round here.
Green bean cassarole some places and here fried corn. For most busy people sells out the door. They fry up some Bacon and Cook the corn with the fat.
 
http://www.walmart.com/ip/Mckenzie-s-Iron-Skillet-Style-Fried-Corn-16-oz/10791020#Pricing+Policy
 
PapaJoe8 for you being from TX
http://texascooking.netrelief.com/recipes/frycorn.htm
 
and yes field corn sells as much as Sweet Corn here.

We process our summer sweet corn much ther same as "SHE" does, bagging and freezing the results. When thawed later it cooks up much like the creamed corn of my youth! (the ear-scraping does indeed add the sweet-starchiness to the kernels)
Several places around here (Claudia Sander's Dinner House for example) serve 'Corn Pudding' as a more congealed version of Creamed Corn, as a side dish.

This is from Gulliver's across from John Wayne Airport.
 
http://www.sacbee.com/201...vers-creamed-corn.html

chewingthefat - What did you end up making?  I have to tell you, I ate dinner at a friend's the other night and he served as a side, what he called corn nuggets, I've heard them called other things like corn fritters, even corn oysters, which they actually resemble a little.  I imagine it's corn kernels in a batter, deep fried like a hush puppy, but not uniform in size.  Tasty, even though they were premade from a food club,  homemade would even be better, and make a great side dish.  

Try this. It's incredible: http://allrecipes.com/Recipe/Microwave-Corn-Chowder/Detail.aspx Better, you can take and mash the veggies you nuked in Step One and make a pretty good dip. Lot of work, but nothing most of us can't handle in a pinch.

Big Ugly Mich - thanks for posting that delicious looking chowder recipe, should be the perfect thing for a front coming this weekend, heavy rain and cooler temps, probably our last hurrah... 

My small garden yields me a winters worth of peaches and creme.  I got better than 40 quarts of corn from my small garden.  Exceptionally delicious.
 
Paul E. Smith
Knoxville, TN