Recipe of the Week: Creamed Corn

What you’ll need…
  • 4 ears of corn (preferably white)
  • 3 tablespoons of butter
  • 2 tablespoons of oil
  • 3/4 cup of whole milk
  • 3 tablespoons of flour
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper 
First heat the butter and oil in the skillet on low so that they don’t scorch. Then, unless you’ve bought frozen corn at the supermarket, carefully remove the kernels from the cob with a sharp knife. Place the corn cob on its tip and cut downward; turning it as you go until all the corn is removed from the cob. Do this with all 4 ears. 
Now that you’ve done this sprinkle or sift the 3 tablespoons of flower into the warm oil/butter, stirring steadily so as the mixture doesn’t clump. A whisk is preferred for this step. Next, add the milk. Continue to stir until the mixture is even and is the consistency of gravy, which is basically what it is – gravy. Now that you have your “cream” it’s time to add the corn. Pour all the corn into this mixture, add the salt and pepper and stir until it’s even coated, turn to medium-low heat, cover and cook for 15 minutes; stirring regularly to make sure it’s not burning and is cooking evenly. After you’ve determined the corn has cooked enough you’re done. Enjoy with your favorite cut of meat, by itself or part of a vegetable plate. 

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