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Creamed Corn Salt Lick Cook Book | Meemaw Eats

The Salt Lick Cookbook Creamed Corn

This side dish is good enough to serve at Thanksgiving dinner...and that's saying something coming from this old Meemaw!

Ingredients

  • 1/2 Onion, Diced
  • 1 Tbsp Butter
  • 2 Pinches Kosher Salt
  • 8 Ears Fresh Sweet Corn (I will try it with frozen corn too.)
  • 1 Tbsp Sugar
  • 2 Tbsps Yellow Cornmeal
  • 1 Cup Heavy Cream
  • Fresh Ground Black Pepper

Instructions

  1. In a medium pan over medium high heat, saute onion and butter until onion is translucent. Add salt.

    Use a sharp to slice corn kernels off of corncobs. Then go back with the dull edge of the knife to scrape the remaining pulp and corn "milk" into a bowl. (This is where the flavor is.) Add kernels and pulp mixture to the pan. Sprinkle with the sugar and cook over medium high heat stirring constantly for about two minutes. Sprinkle on corn meal, using a whisk to combine well. Add the heavy cream and cook for about 2 to 3 minutes (stirring often) until corn has softened. 

Recipe Notes

You might want to add more cream, especially if reheating the corn later. And I plan to try it using a good quality brand of frozen corn too.