It was a summertime process my grandmothers knew well. Corn was gathered on the family farms, and within hours they had fresh plump cobs in their kitchens. Both inherited wooden corn creamers that were worn from years in their own mothers’ hands. I remember their fingers gracefully sliding the corn down the creamer’s blade to force the natural corn milk and crushed kernels into the waiting colored Pyrex bowl. Velvety creamed corn simply can’t be replicated with a knife. Thankfully, Norpro keeps this Southern tradition alive with its creamers. Even without your grandmother’s tool, creamed corn can be satisfyingly silky, just like hers.
Keep an eye on the corn as it simmers; it needs to cook only until it’s tender. If it starts to dry out and stick to the skillet, add water a little at a time.
13 ears fresh corn, husked
1/4 to 1/2 cup heavy cream
1 Tbsp. unsalted butter
1/2 tsp. table salt
1/8 tsp. freshly ground black pepper
Minced chives (optional)
1. Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 Tbsp. water, 1 Tbsp. at a time as needed, during last 15 minutes of cook time.)
2. Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.