StovetopAmerican
Creamed corn
Cut from the cob, a little cream, the starch does the rest.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
3.5 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- ears of corn, kernels + cob scrapings6 (3 1/2 lb)
- butter2 tbsp
- cream1/3 cup
- kosher salt, black pepperto taste
Method
- 1
Cut kernels. Scrape the cobs with the back of the knife for the milk.
- 2
Butter in a skillet, corn and scrapings 8 minutes. Cream, 3 minutes more until it thickens on its own starch.
- 3
Salt, pepper. It should mound, not pour. Frozen kernels work; skip the cob milk and cook a minute longer.
On the plate
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