Creamed Corn

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Creamed Corn
Rating : Not Rated

This is adapted from a recipe by Frank Stitt. I added the strong flavor of rosemary. Omit the rosemary for a more traditional southern creamed corn.

Yield: 6
Prep time: 15 Minutes
Cook Time: 45 Minutes
Course: Side Dishes/Vegetables

Ingredients:
  • 7 Ears Corn
  • 1 Slice Bacon Diced
  • 2 Tbsp Butter
  • 1 Shallot Minced
  • 1/3 Cup Milk
  • 1/2 Cup Water
  • 1 Tbsp Flour
  • 1 Sprig Fresh Rosemary
  • Salt and Pepper

Instructions:

Use a heavy pot, and set it over medium-low heat.

Add bacon and cook until some fat is released, add the butter and shallot and saute until the shallot is softened.

Cut the corn off the cob into your pot and stir to combine.  Add the flour and continue to cook for five minutes.

Throw in the rosemary while still on the stalk.  This will make it easier to fish it out later.  Add the milk, water, salt and pepper and stir to combine.  Cook without stirring for about 10 minutes.  You want to cook all the liquid down and let the bottom get a little crusty.

Total cooking time once the liquid is added is about 30 minutes.  Stir every 10 minutes or so.  Taste it and add more salt and pepper if needed.

Remove the rosemary and enjoy!

Posted by Noah Oliphant

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