Southern Creamed Corn Recipe
The Southerners Creamed Corn
Southern creamed corn recipe is best at the peek of summer when corn flourishes. Sweet and tender, full of flavor lending itself to corn salads, corn relishes and corn bread, but my favorite is homemade creamed corn. Why bother with the canned version when you can have the real deal. It is easy to make and will captivate your children with it’s sweet flavor. It can be made with all whole milk if you are looking to cut calories.
My granny served creamed corn with her fried pork chops and cold radishes. Nothing says summer like corn. Make sure you get the non GMO variety.
Serve with my delicious fried chicken.
8 ears of corn
2 tablespoon olive oil
1 Vidalia onion or sweet onion finely chopped
2 cloves of garlic
1 cup heavy cream
1 cup whole milk
1 tablespoon butter
Kosher salt and pepper
Start with a large bowl and cut the kernels of corn from the cob. Using your hand squeeze the milk from the cob. Set aside.
Heat olive oil in a large skillet. Add half the kernels of corn, onions, garlic and saute until the onions are soft. Add the cream and milk and bring to a boil. Stir constantly until thickened. Remove from the heat.
In batches, transfer the corn mix into a blender and blend until smooth, 5 minutes. Strain through a sieve and return to the skillet.
Add the remaining kernels of corn with the reserved corn milk to the skillet. Add butter and simmer over medium heat until thickened, 10 minutes. Season with salt and pepper. Serve