CLASSIC CREAMED CORN

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CLASSIC CREAMED CORN

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Do you know what is the secret ingredient for the very best creamed corn?

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It's not cream. It's not flour. It's not butter. It's not even salt.

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It's the corn itself! You need to get every bit of the milky liquid for your creamed corn to taste the best.

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That liquid has corn starch in its purest form. It's what thickens the creamed corn naturally.

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First, you'll need to shuck and clean the corn thoroughly.

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Then, you "cream" the corn getting out as much of that milky liquid as possible.

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These "corn creamer" tools work great. Swipe up to order your own. (affiliate)

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Or you can cut the tops off the corn kernels and then scrape with a knife. You'll use the dull side of the blade for scraping.

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Then you'll cook the corn slowly, stirring constantly. When the liquid goes from opaque to transluscent it's done!

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Season with a bit of butter and salt and your creamed corn is ready to eat!

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Follow for more great southern recipes.