No Fail Creamed Corn

Creamed corn was one of my dad's favorite veggies. Mom would open up the tin can and out would plop this dark yellow, gelatinous mass that was supposed to be creamed corn. It was flavorless and looked awful but still we ate it. During the summer, you can find corn every where and taking it off the cob to use in this dish isn't very hard at all, but during the winter months, or when you don't have the time you can use about 2 cups of frozen whole kernel corn. You just might need to add some flour to help thicken it up.


What You Need:

8 ears of corn

1 medium onion, minced

2 cloves garlic, minced

1 tbs butter

1 tbs olive oil

2 tbs fine ground corn meal

2 c 2% milk

1 tsp fresh thyme

Salt and pepper

What To Do:

Strip the corn from the ears using a corn stripper or a sharp knife. Using the back side of a knife, run it along the stripped ears to extract all the “milk”. This is actually corn starch and will help to thicken the final dish.

In a large sauté pan over medium heat, sauté the onion and garlic in the butter and olive oil until soft and fragrant. Stir in the corn and all the juices from it. Sauté just a minute. Sprinkle the corn meal over the top and stir in completely. Let it cook just for a minute before slowly adding in the milk while stirring to prevent lumps. Cook over medium low heat until nice and thick. It takes about 20 minutes. Stir in the thyme and season to taste with salt and pepper.


Freeze/Make Ahead Directions:


Make the corn up until the point where you add the corn meal. Let it cool and package your servings in freezer safe containers or zip top bags. Make sure to label each bag with the contents and the date. When you're ready to eat, pull it from the freezer and let thaw for an hour or so. Place the corn into a skillet over medium heat. Once it's heated through, continue with the rest of directions by adding in the corn meal and the milk.