Wednesday, September 23, 2009

Fresh Creamed Corn

Now is the time to hurry and make creamed corn. The corn right now is so sweet and fresh in the Puyallup Valley, here in the Northwest.  I have always loved canned cream corn, but it doesn't compare with fresh creamed corn, the flavor is so full and fresh! It is so easy to make and it is a 'say somethin' side dish!

Start with 1 ear of corn for every person you are cooking for, peel the corn and cut off the cob,

cut into a deep bowl. The corn flies around a little while you are cutting. Also scrape the ears of corn so you get all the milk from the corn as well. Put in a saucepan with one clove of garlic, sliced, and salt and pepper to taste.

Next pour 1/2 cup of heavy whipping cream (for every 2 ears of corn) bring to a boil and then turn down to simmer. Simmer for appoximately 10 minutes until corn is cooked through and cream is reduced by half.
(the cream becomes very flavorful and gold color) Next use your potato masher and mash the corn to make it a little more creamy.

Serve as is, or you can flavor with fresh basil and crisp bacon bits. So good either way. Does it get any better than this?

Cheers to Happy  !!


  1. Perfect, now where is the corn, the fresh corn, the corn from your abundant garden??? Waiting patiently !!

  2. yum; I love cream corn and corn chowder. are you freezing or canning any of this?