Creamed Corn

Yes, it’s time for my favorite.  Hardcore cornography! 

Creamed corn is the best of the best.  It may not look like much, but I haven’t found a single human being in my life so far that wasn’t impressed by this simple, rustic, down home perfection. 

To make creamed corn you just need some good, sweet corn, some butter, and some salt.  I like to use roughly 1T of butter for every 2 ears of corn for very rich creamed corn, and 1T of butter for every 4 ears of corn for a lighter version.  Season with salt to taste. 

To prepare the corn, all you need to do is rub the corn gently but thoroughly on a box grater until you have a bowl full of milky, mashed kernels.  Enjoy this video and the one coming next week on grilled corn – both of which are much more entertaining to watch if your mind is totally in the gutter while doing so. 

I served this to some guests the other day with grilled pork tenderloin and some sliced farmer’s market “maters.” 

Published in: on August 24, 2010 at 4:14 pm  Comments (24)  

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24 CommentsLeave a comment

  1. Yum! That looks so good! I’ve never had anything like that. Will have to make it some day!

  2. Okay! Yes, heavenly….but, what if one has discovered corn causes weak feeling, lethargic muscles and excessive sneezing, and possibly breathing issues? Could this be considered an allergy, a sensitivity, or the result of your starvation theory. Because really…just about all food causes some sort of disagreeable reaction for me now. I did the “Eat Right 4 Your Type” diet for a couple of years after “cleansing” with an ND who took me off of dairy, pork, nuts, and carbs and sugar(I was being treated for depression and Candida) and was tired of the deprivation so just tried to ignore my allergies and reactions and then made my way back to “Nourishing Traditions” and delved into the world of enzymes and fats, you know…now I can’t seem to eat anything without an adverse side effect. The starvation and exhaustion theory would seem accurate. My symptoms speak clearly of poor adrenal/thyroid function. For the past eight years I’ve either been pregnant or nursing and chasing three little ones around. Also prior to and during that/this there was/has been a considerable amount of processed/refined food along with much whole food. I’m begging for “HELP!!!” because I’m VERY tired of deprivation and feeling run down and sneezy and lethargic and having digestion issues. I’m only 32 and have MANY ambitions! I’m a bit of a natural health nut too(my husband laughs at this part :)) and have been perusing your blogs/ebook for days. We just very truthfully cannot afford the books at the moment. My husband needs to/would like to lose a considerable amount of weight also. I’ve been underweight my whole life. I hope this isn’t imposing and I understand if it is and you choose not to answer. You need to make a living also. Thank you for your time and for these amazing resources! I’m also wondering if you’ve explored any correlation immunizations and enzymes have on these very same health issues you have addressed?

    • Immunizations can certainly trigger adverse reaction, but like I said – it’s when it collides with poor excretion and impaired immunity that a negative reaction occurs.

      To be honest with you, many food sensitivities stem from heightened allergenicity and being in a hyperinflammatory state. No one would tell a person allergic to cats to stay away from cats to cure the allergy. It just avoids the problem. There is a chance that eating to restore metabolic health and digestive strength a la RRARF could be just the thing to give you a breakthrough. You can have that 2 cents for free!!

  3. Can I move in? Just for the food. I hope your girlfriend is ok with that.. and my husband and kid too. 🙂
    thanks, more food please!!!!!!!!!!!!
    xo deb ex sugar junkie one day sober

    • Sure no problem. There’s a spare bedroom in “my” house.

  4. “It’s August in the northern hemisphere.”

    Hey that’s a coincidence. It’s August here in the southern hemisphere too! But it isn’t summer here 😉

  5. Matt-you are totally speaking my languange with this! Seriously, I grew up on a farm in GA, and my parents and grandparents grew TONS of corn. Every summer, we’d spend the better part of a week loading up the back of the truck full of it, and the kids would get to sit outside shucking and cleaning it, while the older adult women would be inside cutting it all off. I really couldn’t tell you how many ears of corn we did this with, but we would put it all in the freezer and have that yummy golden deliciousness all year long. Cream corn was always a staple especialy at holidays and other occasions and is one of the things I miss most after moving to Colorado (as you just can’t make good cream corn unless you have amazing fresh corn to start with!). We always used a knife (cutting the tips off and scraping it down), but I LOVE that you actually make it the same way we did-just corn, butter and salt, as I haven’t really run into anyone who knows how to make cream corn that way-most people think it should have milk and other crazy stuff (or they’ve only had it from a can-sacrilidge! 🙂

    • Poetry to my ears Robin. It is some kinda work making creamed corn though. Yes, my mom would cut and scrape, but the box grater works just fine as well. People just don’t understand the true capabilities of rustic Southern food in the higher eschelons of the culinary industry, but people are starting to come around.

      • Yes, it is some kinda work…that would be why I’ve never attempted to fill my own freezer with it! There’s a reason we had the whole family helping out, it was quite the production! However, I just got 6 ears from the farmer’s market yesterday, so I’m pretty sure I have to turn it into cream corn now, after all this talk…:-)

  6. It’s corno time! Off to the farmer’s market today.

    One corn cooking method I used while camping recently was to wrap corn in the cob in a piece of bacon. You can slip it under the husk or put it in foil. After grilling this transfers the sweet essence of the bacon into the corn. The taste is a-mazing. The bacon is pretty much to be discarded because it’s limp and tasteless. All the goodness goes into the corn. I know we’re not eating as much pork lately because of the O6 imbalance but still, the marraige of pork and cooked corn is one of those matches made in heaven.

    • That sounds pretty legendary. Who cares about a little 06 in pork. Just don’t rub ’em down with Crisco.

      • Yeah, I think the most excessive experiment was bacon wrapped pork chops! Flew too close to the sun on that one, but the bacon wrapped corn was great. After making delicious creamed corn last night I’m starting to wonder about cooking it with bacon fat instead of butter. Seems like that’s what Huck Finn would do.

  7. OK, I did this last night. A-freakin-mazing!!!

    The only thing is you need a lot of corn. I could only get half a dozen ears at the farmer’s market (it was the end of the day) and thus made a tiny portion for three people. It is messy and labor intensive, but so simple and the taste definitely makes it worth the work.

    • Yeah, it’s a bitch. Usually I figure 2-3 ears of corn per person that you’re feeding.

      • It didn’t help that the corn ears were especially small. They were super sweet though. They were almost white with really big juicy kernals. They made kick-ass cream corn. I just wish I would have had three times as many ears. I think the next time I do this, I’m going to have to enlist some slave labor.

      • Hey, if Ancel Keys could find a bunch of guys to starve themselves for half a year, it should be no problem finding a few good men at U of M to grate some corn.

  8. This is Johnny’s favorite. It helps Johnny kick butt and get the girl.

    • What about vs. Mr. Miyagi? Can you kick his butt now too? Or is his rice diet overpowering?

  9. Johnny could have kicked all their butts if he would have ate back then like he does now. Kreese was Paleo to the bone. He was in Nam with Nikoley.

    • Holy lord. Johnny, Kreese, Paleo, Nam, and Nikoley all squeezed into 3 short sentences. I almost fell out of my chair.

  10. I just had to follow up to say I made a huge batch of this for company a few weeks ago and it was kick ass. Raves all around. I got my kid to help me shuck the ears and then I cut off all the kernels and put them in the food processor. It was easier and it seemed to yield a bit higher volume of finished product. It wasn’t quite as sweet and crack-like as the first time, though. I think it was the corn I used wasn’t quite as amazing or maybe it was the difference between grating and using the food processor.

    • The corn itself makes a big difference. I also should have stressed cooking it until more liquid had evaporated. That seems to take it to a whole new level.

  11. […] Last but not least – It’s About Friggin’ Time (AFT) for a new 180 Kitchen Video.  This time – it’s my all-time favorite without any shadow of a doubt. Click here to become a Corn Star.  […]

  12. […] Kitchen Video.  This time – it’s my all-time favorite without any shadow of a doubt. Click here to become a Corn Star.  Related Posts Suggested By Lymphoma & Health Wiki:Blackstrap Molasses – Sweet Superfood […]

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