Hands-on Time:
40 Mins
Total Time:
40 Mins
Yield:
Makes 6 to 8 servings 

Real creamed corn should be milky, creamy, and perfectly salty. If the corn isn’t the freshest possible, you may need to add a little water at a time as it cooks to keep it from drying out. Use a corn creamer for the creamiest corn or simply cut the kernels from the cob for more texture.

How to Make It

Step 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 tablespoons water, 1 tablespoon at a time as needed, during last 15 minutes of cook time.)

Step 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.