Southern Style Creamed Corn Recipes

Steps:

• 1. This original recipe came from a cookbook called COUNTRY LIVING RECIPES By- JEAN WICKSTROM LILES. Remove the outer husks and silks from each ear of corn. I had 10 ears of corn and used a bit more sugar and flour.
• 2. Using a sharp knife cut the corn down the length of each ear of corn. I like to cut at least twice with a knife, then with the sharp blade of the knife, scrape all of the milk like pulp from the cob, going down the length of it on all sides. Then set aside.
• 3. Now add the flour, salt, pepper, & sugar to a small bowl then gradually pour in the milk, and stir until mixture becomes a smooth paste like consistency.NOTE: Off season fresh corn can be a bit more expensive than it is when in season, I paid $6.00 for 10 ears of corn, not an economical price, but my husband is worth it, so I bought it.
• 4. Add butter to a large skillet, and heat till melted, add in the corn, and stir well to blend. Then slowly stir in the flour mixture; cover and cook over low heat about 10 minutes until corn is tender, be sure to stir often to prevent corn from sticking to bottom of skillet. Now add in the whipping cream and stir till blended, then serve immediately while still hot. NOTE MY SUGGESTION IS THAT YOU MAY ADD CHOPPED RED OR GREEN BELL PEPPERS, AND OR CHOPPED ONIONS IF DESIRED WHILE COOKING BOR COLOR AND TEXTURE AND ADDITIONAL FLAVOR. OPTIONAL.

Steps:

• Run the corn through a food processor using the steel blade until it reaches the desired texture. Melt 2 tablespoons butter in a medium non-stick skillet; add corn, sugar, and water and bring to a simmer over medium heat, stirring frequently. Reduce heat by 1 mark and cook corn until tender and most of water has cooked out, stirring frequently. (Add a little more water and continue cooking if corn is not yet tender.) When corn is tender and liquid has almost all cooked out, whisk together the milk and flour in a measuring cup until smooth, then slowly stir it into the corn and continue to cook and stir until thickened but not completely dry. (Can be thinned with a little milk if needed). Remove from heat and stir in another tablespoon of butter (if desired) and season with salt and pepper to taste. (Don't overdo the salt, it should taste a bit sweet.) Transfer to a serving dish and garnish top with crumbled bacon, if desired, and serve hot.

Steps:

• Cut off tips of kernels into a large bowl, scrape milk and remaining pulp from cob, using a small paring knife; set aside.
• Combine 1/4 cup 1% milk and cornstarch; set aside.
• Combine remaining 3/4 cup 1% milk and onion in a heavy saucepan; bring to a boil over medium heat, then simmer 5 minutes; remove and discard onion.
• Add corn. Cook over med heat, stirring frequently, 5 minutes.
• Gradually stir in cornstarch mixture, salt, and pepper until thickened and bubbly, about 3 minutes.

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.