Easy Southern-Style Creamed Corn with Fresh Corn
This easy creamed corn uses the corn's own starch and juices to create a smooth, glossy creamed corn. Whips up in just a few minutes!
Servings (1/2 cup) servings
Ingredients
- 4 cobs fresh corn
- 2 tablespoons butter plus more if desired on top
- ¼ teaspoon salt or more, to taste
- additional seasonings as desired more butter, salt, pepper, smoked paprika, chives etc.
Instructions
- Shuck corn and remove any remaining silks. In a large pot, cut just the very tips of the corn kernels into the pot with a sharp knife (I like using a serrated knife for this part).
- Using a straight-edged knife, push the knife edge against the cobs and push downward, scraping all of the pulp and juice out of the remaining parts of the kernels.
- Place the pot over medium to medium high heat and stir. When the corn is just beginning to darken and bubble, add butter and salt.
- Cook until the pulp softens, juice thickens, and the color turns a deep yellow, similar to scrambled eggs. The juices should thicken up to a soft pudding-like consistency. This should only take 3-4 minutes.
- Remove from heat. Add additional salt and desired seasonings to taste. If desired drizzle a little extra melted butter on top and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge and enjoy within 4-5 days for best results.
- This is a very flexible recipe. Adjust seasonings and butter to taste!
Nutrition
Serving: 0.5cup, Calories: 128kcal, Carbohydrates: 17g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 204mg, Potassium: 245mg, Fiber: 2g, Sugar: 6g, Vitamin A: 343IU, Vitamin C: 6mg, Calcium: 4mg, Iron: 0.5mg
Calories: 128kcal
Cost: $3
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