Hi guys, I'm Laura Vitale and today I'm bringing you a really highly requested side dish of
Creamed Corn!
Now, I didn't know that this dish was so popular and that so many of you wanted to see it,
and I wanted to share with you my version because it's really simple, really easy, completely
adaptable to whether you like what I put in there or not, and it's just easy, and a staple
in the summertime.
Especially with some Jersey fresh corn because it is really delicious.
So the ingredients you'll need are few and basics, you'll need some fresh corn, and I
do think fresh is the way to go in this recipe, I'll show you sort of how I cut it in just
a minute.
Then I have some onions and bacon.
I've got a little bit of flour, in here I have a mixture of heavy cream and whole milk.
You;ll need some salt and pepper, and you;ll also need just a little bit of butter at the
end, so it's very simple, I always make my creamed corn in a cast iron skillet just like
I make my corn bread, for some reason I Just think it tastes much better.
Don't ask.
Before I get going on cutting the last piece of the corn - kernels off the corn cob - I
want to get my onions and my bacon sauteing.
Now by all means, if you - and put them both together at the same time, and I don't have
any fat because the bacon is going to render a lot of its own fat, so get those two mixed
together and let that go.
Now, if you - I know that some people do their creamed corn with no onions and no bacon,
and just cream, corn, milk and butter and salt and pepper.
I think since corn can be so sweet, I really love the smokiness from the bacon.
If you don't want to use bacon, just use onion, just use onion.
If you don't want to use either one, don't use either one.
Just saute your corn in a little bit of butter.
So this is what I do when I cut the kernels off the cob.
I use a bundt pan.
Okay, pretty much everyone has one of these in their house.
Cut the bottom off and just stick it right in there and it holds itself up, and then
you take a sharp knife and you cut it right down, and you want to make sure that you cut
off - wow - you cut off as close as possible to the cob because you don't want to waste
any.
Now, normally, you shouldn't get a mess everywhere, but you know what it's like when you're showing
it to people it makes a liar out of you.
Ha!
I'm just going to continue to cut the corn off the cob, it's really simple and really
easy, and then what I do is I just take the back of the knife, and you see that?
That's called the milk - that's flavor galore, so I like to just scrape that down with the
back of the knife and put that right in the bowl as well.
That's looking exactly how I want it.
It's been about four minutes, so now I'm going to add in all of my corn kernels.
I love this trick.
I tell ya, it is awesome!
So awesome!
Give this all a good stir, you want to make sure that the corn is well coated in that
bacon fat or those bacon juices I suppose you could call them.
I'm going to take just a little bit of flour, about a tablespoon, and I am going to just
sprinkle that over the corn and give it a stir, cooking it for about a minute.
What that's going to do is as everything cooks together for a while, it's going to thicken
up the juices, or the sauce I suppose, and it makes everything sort of velvety and creamy,
it just helps keep the texture really nicely.
That's good enough, I"m going to add in my mixture now.
Give that a good stir, and now I want you to cook this on low for about twenty five
minutes or so or until the corn is tender, you can take it further if you wanted to,
if you want your corn to like completely fall apart and be super creamy.
I think twenty - twenty five minutes is probably going to be enough for me, that's what I prefer,
I prefer for my corn to still have a slight crunch to it.
And I'm not going to season this until we're done cooking it because I want to judge how
much salt is in there from the bacon, so I'm going to let this go and then I will show
you what it looks like when it's there.
My creamed corn has been cooking for about thirty minutes on medium-low, I just turned
the heat up for a little bit because I'm going to add a couple tablespoons of butter.
Now, a couple tablespoons of butter might seem like a lot, but of course if you have
ever had creamed corn before, then you know it's not exactly the lightest dish in the
world, but it is so rich that you really only need to eat a little bit of it, like for this
we would easily get enough for six servings as a side dish, just because it is so rich
and you don't need a whole lot, so I'm just going to give this a good stir and wait for
my butter to melt completely.
Now, I have adjusted the seasoning according to my taste, I seasoned it and I felt like
it needed a little salt and pepper, which I've added.
And now I'm just going to stir in the butter until it's melted and we'll be done!
That's looking great, I'm just going to turn this off because that is done!
This is so good, I've already tasted it for seasoning but this is going to taste ten times
better with that butter in it.
Just going to wait for it to kind of get a little cold because it's hot!
Mmm.
Mmm!
It's just Joe and I so I'm going back in for seconds.
That is spot on!
That's how I like my creamed corn, I love for my corn to be fresh and still have a slight
bite to it, I don't like for it to be too, too mushy.
I love the bacon, I love the slight saltiness and smokiness but you could completely leave
it out if you don't want to have bacon, just have the onions.
Or if you don't want to have onions, just saute your corn in a little bit of butter
and you will be in business!
Let me know how you like your creamed corn, I hope you have enjoyed this recipe, and the
recipe will be on LauraintheKitchen.com of course.
I'll see you next time!
Bye bye!