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How to Make Creamed Corn

July 15, 2016 by Pam 41 Comments

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Creamed corn in its purest form needs just a little salt and butter. Learn how to make it the old fashioned southern way.

creamed corn made the old fashioned way by BiscuitsandBurlap.com

I hesitate to call this a recipe.  It’s more of a tutorial, because the star ingredient is the corn itself. Just a little salt and butter are added to taste, but you could actually make delicious southern style creamed corn with nothing but corn. No flour, no milk or cream, no corn starch out of a box or can. You are using corn starch in its purest form. Let us show you how.

Who has an idea what this is?

wooden & metal corn creamer

These marvelous tools are called….. are you ready for this? Corn Creamers. I inherited one of mine and the other one I’ve had almost 40 years. Where I am from in North Florida we used to buy them at the local hardware store. Maybe you still can, but I’ve found them on Amazon for you.

This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

 This link takes you to a wooden corn creamer. I guess I’m an old-fashioned purist because I prefer my wooden one but if you prefer stainless steel you can order one here. 

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Shuck and Clean the Corn

For true rookies, I want to go over briefly how to shuck corn.  You grab a bit of the corn silks (that hairy stuff) sticking out the top and the top of the husks next to it and pull down.

partially shucked corn

Keep moving around the ear of corn until you’ve pulled all the husks down and as much of the silks as possible.  Then grab that whole wad of husks and silks and break off the bottom.

hand holding ear of corn

Go back and pull off remaining silks.  You will need to wash the corn and brush between the kernels for stubborn silks that are hiding from you, but it’s easiest to get as many off as possible while the corn is still dry.

Cream the Corn

Now, comes the fun part. Prop the creamer in a large container. You start running the ear of corn down the creamer.  Keep going over it until no juice comes off the cob.

creamed corn being made

That last bit of milky goodness is what thickens your corn, naturally.  You have to put a decent amount of pressure on the ear of corn to get it all, but it is SO worth it.

This is a pretty messy job.  The corn splatters as you’re creaming it.  If at all possible, wear an apron and work on the porch.  And, you want a glass of sweet tea close by.

For a standard sized dutch oven and I creamed 10 ears of corn.  It made about 5 servings of creamed corn, but that’s going to vary with the size of ears of corn.

Cook the Creamed Corn

In the raw state the liquid is very milky — opaque, in fact.  At this point you can freeze it in bags, and anytime you want that fresh, creamed-corn taste pull out a bag to thaw and cook. On the farm, bushels of corn are “put up” on the same day. It’s an “all hands on deck” family affair.

creamed corn overhead in blue pottery bowl

For cooking, you can heat it up on medium heat, but once it’s good and hot, reduce to medium-low. Cook, stirring constantly. Be sure to scrape the bottom of the pan often to prevent sticking and scorching.  

After it’s hot the corn will cook in 10-15 minutes.  The way you know it’s done is when the liquid thickens and becomes more translucent. I add about a teaspoon of salt for every 10 ears of corn, and at the end stir in a tablespoon of butter.

The real old-fashioned southern way to season creamed corn is with bacon grease instead of butter.

horizontal shot of corn

You can use sweet corn (the white kind) and it’s equally delicious, but sweet corn tends to not thicken as much. I would love to hear how it turns out when you try it, and don’t forget to get your corn creamers.

creamed corn in blue pottery bowl with lid

Order the Stainless Steel one here. and theWooden Corn Creamer here

For a look at all things Southern Food, you’ll want to check out this article. It’s about the history, the origins and a peek into what the future may hold for our favorite cuisine.

creamed corn in blue pottery bowl with lid

How to Make Creamed Corn

5 from 9 votes
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Ingredients
  

  • 10 ears corn
  • 1 tsp. salt
  • 1 Tbsp. butter

Instructions
 

  • Cream corn with corn creamer
  • Heat in saucepan over medium heat
  • Reduce heat to medium-low
  • Add salt
  • Cook, stirring constantly, being sure to scrape bottom for 10-15 minutes
  • Corn is done when thickened and translucent
  • Add butter and stir until melted
Tried this recipe?Let us know how it was!

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