Simmered until tender and sweet, this is one of the best versions of creamed corn we’ve ever had. Save the corn cobs and husks to make Creamed Corn Grits.
Makes about 5 cups.
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- 18 medium ears corn, shucked
- 3 tablespoons unsalted butter, plus more for serving
- 3⁄4 cup chopped yellow onion
- 11⁄2 teaspoons kosher salt, divided
- 1⁄4 cup heavy whipping cream
- 1 tablespoon chopped fresh thyme
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground red pepper
- Holding a long, sharp knife at a downward angle, cut tips from corn kernels (about 4 cups). Stand each cob over a large bowl. Using the back of a spoon, scrape downward to remove pulp (about 3 cups).
- In a 10-inch skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes.
- Add corn kernel tips, pulp, and 1 teaspoon salt; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until corn is tender, about 35 minutes, stirring occasionally.
- Uncover; stir in cream, thyme, black pepper, red pepper, and remaining 1⁄2 teaspoon salt. Cook until thickened, 8 to 10 minutes. Serve with extra butter.
Taste of the South https://www.tasteofthesouthmagazine.com/