Country Creamed Corn

Ain’t nothing better 
if you ask me…

There is nothing finer than fresh corn picked from the fields and on your table in the same day. But as the growing seasons change, what is the chance of that happening?

Lucky for many of us, fresh corn is available many times during the year. Yeah, I know, it’s not the same as farm fresh but in a pinch or when you’re craving the taste of fresh corn, it will do just fine. Grown in many parts of the world, fresh corn is harvested, shipped and in the grocers within days. Now, the time of transit and the longer it sits on that cooler shelf, the older it gets and the older it gets, the starchier it becomes. That’s not a bad thing when you’re frying corn. The starch is needed as a thickener, otherwise as in some just-picked recipes, you might have to add flour or, well, corn starch. Just be sure the cobs are still in the husks and there is no sign of dryness. Look for a nice, green wrapper – that’s about as fresh as you will get during the winter.

This recipe is one we spooned on our plates many times during summer and winter, when ever we could get our hands on corn still on the cob. Enjoy!

Country Creamed Corn

2 strips smoked bacon, chopped
1 small onion, chopped
4 to 6 ears white sweet corn, or another sweet variety
1/4 cup heavy cream
1/4 cup sweet milk
1/2 teaspoon salt
1/2 teaspoon black pepper
 tad of sugar if needed

    In a bowl, slice corn halfway through the kernel down the length of the cob. Using the back of the knife, scrape the cobs removing the rest of the corn and its milk. Set aside.
    Heat a large skillet over medium heat, add the bacon and cook until brown. Add the onions and cook until soft.
    Add the corn in with the bacon and renderings, salt and pepper too. Bring to a simmer and slowly add the cream and milk bringing back to a boil. Taste and add sugar if desired.
    Reduce heat to low, stir to prevent sticking and cook until corn is tender adding more milk if needed. Add butter if desired instead of the bacon grease but whatever you do, add the bacon.

    TIP: As mentioned in my Grandmother’s Fried Corn recipe, buy corn as fresh as possible preferably the day of picking. The longer it hangs around, the starchier it will get. That is why older corn is good to use in dishes like fried corn but you won’t get as much natural milk from the ears of older corn and why the cream addition is needed.

    14 thoughts on “Country Creamed Corn

    1. Cajun Chef Ryan

      Drick,That is a fine mess of creamed corn you have there, and you got my stomach growling now with high noon just passing here in the east coast.I could down a whole pot of that fine Southern cooking!Bon appetit!CCR=:~)

      Reply
    2. Kristen

      I never knew I liked cream corn until I made up a recipe similar to this one last summer. The canned version is just so awful, I assumed all creamed corn was as bad. Boy was I wrong!

      Reply
    3. MaryMoh

      I love sweet corn plain boiled with a little salt added or a clear soup with it. Have not tried a thick sweet corn soup like this. Must be very filling. Would be good in cold weather πŸ˜€

      Reply
    4. Magic of Spice

      This is just perfect…here in California we have a bit more time with the Seasons, or is it that we don't really have much as far as Seasons? πŸ™‚ Anyway love this recipe and love the tips as well…

      Reply

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