Creamed Corn
My absolute favorite thing from the garden is good ole sweet corn. And because I love it so many different ways I could probably eat it everyday while it is in season.
Sweet corn ripens and toughens very fast and you need to quickly process it through freezing or canning.
When you find that your sweet corn has over ripened and gotten a little tough that is the perfect time to make a batch of creamed corn! There are probably many different ways to make creamed corn but I make it just the way my Grandma Schweinsburg taught me.
The recipe is based on one dozen ears.
Husk the corn and clean all the silk off of the ears and then you want to cut off just the tips of the kernels.
Turn your knife around and scrape down the ears getting the “milk” out of the cob.
Cook your corn in a heavy bottomed pan because you want to avoid burning your batch. Add equal amounts of sugar and salt to your taste. However, start by adding small amounts of each because it is easy to over salt. For one dozen ears I use about 2 1/2 teaspoons of sugar and salt.
Cook over medium heat until thick and bubbly stirring continually so you avoid scorching.
Enjoy! Enjoy! This freezes quite nicely. I can eat it for supper, dessert, and a bedtime snack!
- One dozen ears of corn on the cob
- 2½ teaspoons sugar (adjust to taste)
- 2½ teaspoons salt (adjust to taste)
- 2 teaspoons butter
- Husk the corn and clean all the silk off the ears
- Cut off just the tips of the kernels
- Turn your knife around and scrape down the ears getting the "milk" out
- Place the corn into a heavy bottom pan
- Stir continually to avoid scorching, start adding small equal amounts of sugar and salt to your taste
- Cook over medium heat until thick and bubbly
- Add butter and cook for three more minutes
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