We had this for dinner tonight along with Potato Casserole and Fried Catfish. It was mmm.mmm goood.
Creamed Corn
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”
Serves 6
•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”
Serves 6
•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
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