Southern Creamed Corn | Recipe
A rich savory-sweet Southern creamed corn made from scratch, featuring fresh corn, milk and cream cheese.
Any chance my husband gets to play with fire and meat, he takes. Naturally with the 4th of July approaching, we will be hosting a barbecue. Husband handles the meat and I handle…well, pretty much everything else. Does this seem like a lopsided system to you? Surely, it's due to the fact that women are so spectacularly talented at multitasking.
Anywho, my favorite responsibility on barbecue days is coming up with the side dishes. So what to serve alongside the brisket this time? Time to channel in on all the barbecue joints across the South, and envision all the glorious barbecue side dishes. And, boom. There it is -- the irresistible, ever-so-sweet, so creamy, so rich creamed corn.
The name creamed corn may be a bit deceiving for this recipe, because we are actually going to make creamed corn with milk rather than cream. And, not only are we going to use the kernels from fresh, bright and beautiful corn on the cob, we are actually going to use its milk too. Does that sound weird? Corn Milk? Don't worry, it's not. It's just a strange culinary way of saying we are going to scrape the sides of the corn with a spoon, and release all of it's...hmmm...yeah, I'll just go ahead and say it...corn-y flavor. So what exactly substantiates this dish and makes it cream-style corn? That's where we bring in the big guns. The emulsifier of all cheesy emulsifiers, cream cheese. And, folks, that and a few other pantry staples is just about all you need to make the best creamed corn in the South. Enjoy.
Ingredients:
½ cup (one stick) of unsalted butter 6 ears of corn, husks removed and rinsed
8 ounces cream cheese, room temperature, cut into 6 chunks
2 cups whole milk, warmed
4 teaspoons granulated sugar
1 ½ teaspoon Kosher salt
½ teaspoon black pepper
Method:
Cut the kernels away from each cob and reserve them in a bowl. Hold the cobs, one at a time, steadily over a pie tin or upside down over a bundt pan. Take a soup spoon, and, as firmly as you can, press it against the cob and scrape the sides of it from top to bottom all the way around until no more milk or kernel fragments remain. This is called “milking” the corn. Set aside until ready to use.
Melt the butter in a large sauté pan over medium heat. Add the kernels and milk of the corn to the pan. Allow this to cook for 10 minutes, stirring often. Stir in milk, followed by the cream cheese and continue to stir until mixture is homogenous. Add remaining ingredients. Reduce the heat to medium-low and allow the mixture to lightly simmer for 25 minutes, stirring every so often. Do not allow the mixture to boil. Once the allotted time has passed and the mixture has thickened, ladle 2 cups of the creamed corn into a blender or food processor and pulse 2-3 times. Pour back into the pan, stir and serve immediately.
Serves 6-8.
Would pair well with:
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