Food and Recipes Veggies Corn Creamed Silver Queen Corn Silver Queen is a variety of white corn with milky, creamy kernels. It's beloved for its lightly sweet flavor. Don't be tempted to just cut the corn from the cob with a knife. A corn cutter or creamer creates much, much creamier corn. I use the same wooden corn cutter that my grandmother Sa used. It's one of my prized possessions. Look for your own antique cutter at estate sales—or for brand-new ones made of wood or stainless steel at hardware and cookware stores. No matter the material, this Southern tool makes creamed corn like nothing else. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on October 25, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 25 mins Total Time: 30 mins Yield: 6 to 8 servings Ingredients 13 ears fresh corn, husks removed 1 cup milk 1 tablespoon unsalted butter 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper Directions Remove silks from corn. Use a corn cutter and creamer set over a bowl to cut and cream the kernels from the cobs. Transfer creamed corn to a large skillet. Add milk and next 2 ingredients. Cook over low heat, stirring often, 30 minutes. (If corn becomes too thick, add more milk until desired consistency.) Sprinkle with pepper. Print