Southern Creamed Corn
Gina: Pat and I are huge fans of grilled corn on the cob, but once the girls started wearing braces (!) we had to figure out a better—easier to eat—alternative, for obvious reasons. Shucked corn in cream did the trick. After a while, the girls became accustomed to having corn served in this decadent manner, and pretty soon there was no turning back. Thus, another Neely staple was born. I think the sweetness that this method coaxes from the fresh corn makes all the difference in the world, and I know Pat agrees. When my husband serves us this dish, he always says, “Some sweet for my sweets.”
Use one hand to hold the corn, then use a sharp knife to trim the kernels from the cob (to keep your fingers safe, always slice away from you). Once the kernels are stripped from the cob, use a butter knife to scrape out the milky liquid.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Use one hand to hold an ear of corn at a 45 degree angle, with one end of the cob resting on a cutting board; then use a knife to trim the kernels. After all the kernels have been stripped from the ear, rest it over a bowl and, using a butter knife, scrape the blade against the cob, pressing out the milky liquid. Repeat with the remaining ears of corn.
Step 2
Whisk together the sugar, flour, salt, black pepper, and cayenne in a small bowl. Sprinkle the dry ingredients over the corn kernels, and toss to combine. Add the heavy cream and water to the corn, and stir to combine.
Step 3
Heat the bacon fat in a large skillet over medium heat until it is very hot but not smoking. Add the corn mixture, and stir until the mixture sizzles; reduce the heat to medium low, and cook, stirring occasionally, until the mixture becomes thick and creamy, about 30 minutes. Stir in the butter, taste for seasonings, and add additional salt and pepper, as desired.
