I take the southern classic cream corn and add cream cheese for a creamy, velvety sauce to wrap your corn in.
It’s essential to make this with corn cut from the cob; cut the corn only halfway thru the kernels, and then with the back of your knife, scrap the cob again removing the remaining corn as well as all the corn milk.
The video below will demonstrate this technique.
If fresh corn is unavailable, then frozen corn will work, but you should add two tablespoons of sugar.
This corn side dish is an excellent accompaniment for many main dishes and is great for potlucks or B.B.Qs.
Bacon or ham is a great addition.
Creamed Corn
Fresh sweet corn carefully cut from the cob to release all its silky milk and then cooked with cream and cream cheese to create a wonderful velvet texture
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup small diced onion
- 1 tbsp minced garlic
- 1-2 cups cream
- 8 oz cream cheese
- 4 cups fresh corn cut from the cob
- salt and pepper
Instructions
- Melt butter in a large heavy pan over medium-high heat
- Add onions and sautee until translucent about 2 minutes
- Add the garlic and flour and whisk until smooth for one minute, whisking the entire time
- Add one cup of cream continuing to whisk
- Add the cream cheese, corn, salt, and pepper
- cook stirring for about 8 minutes, adding more cream or milk until its the consistency you like
Nutrition
Serving: 1cup
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