When the sweet corn arrives, it’s a special treat. More often than not, it all arrives at the same time. This creamed corn recipe helps you to use and enjoy all of that tasty, sweet corn. Use any variety of sweet corn that you grow in your vegetable garden. It can be prepared and then eaten immediately. Or, it can be made in quantiles for freezing.
We think this homemade creamed corn recipe will make this special time of year even sweeter.
Did You Know? Sweet corn is harvested when the kernels are still immature, during the “milk stage”. Field corn varieties are grown for feeding livestock and to make ethanol. They are harvested when the kernels are mature and dry.
6-8 ears of corn
1 cup cream or milk
2 Tablespoons butter or margarine
1/2 onion, finely chopped
1 Tablespoon sugar
2-3 tablespoons flour to thicken
Salt and pepper to taste
Cut the kernels off of 6 to 8 ears of corn, and set them aside.
Melt butter or margarine in a large saucepan.
Add finely chopped onions, and cook for 2-3 minutes.
Add corn. Cook for 10 to 15 minutes until soft.
Stir in cream or milk. Reheat.
Stir in sugar.
Cream the mixture.
Make a paste of the flour with a little cold water.
Slowly begin to stir flour paste into the corn to thicken it. You may not need it all.
Add salt and pepper to taste.
Got a favorite garden recipe to share? Email it to us. Include your first name, last name (or the first initial of your last name), and where you live so we can give you proper credit and recognition. Contribute a recipe now