The Amish Cook from Oasis Newsfeatures

Homemade Creamed Corn

I might be the only person in this forum who'd never thought of making this--if you-all have been eating it for years, I apologise for being redundant.   A neighbor lady gave me the technique.


Figure 2 ears per person for this recipe.  It's so simple--I guarantee that you'll laugh canned cream corn in the teeth next time you see it!


Husk & silk the appropriate number of ears of corn.

Melt 1-2 T butter in a skillet.

Put a box cheese grater in a large bowl or on a big plate with sloping sides, to hold the juice.  Grate the corn using the side w/the biggest holes.  Use medium pressure---too soft & you don't get all the kernal--too hard & you get cob too.  Repeat 'til all ears are done.  Dump the corn & juice into the skillet.  Cook on low-medium, stirring constantly for 4-5 minutes, depending on the size of the batch.  Salt & pepper to your taste.  At the last, I add 1/4-1/2 cup of half-n-half.

You can also add a slice of finely-chopped onion w/the butter if you want the extra flavor.

Get your helping before telling the others what you made or you'll be scraping an empty pot.  [at least at my house]



Re: Homemade Creamed Corn

 Sounds great but my neighbor called it fried corn.

Re: Homemade Creamed Corn

I'll be trying this recipe as soon as our sweet corn is ready, thanks!

Re: Homemade Creamed Corn

Wonderful!! This is the way my mom always made it!!! Only on a much larger scale....I had 7 brothers and sisters!!!!! Thanks for sharing, it has rekindled a memory!

Re: Homemade Creamed Corn

Meglet, thank you for this. I, for one, LOVE creamed corn:)  That was a childhood favorite, so this recipe makes me nostalgic!

Re: Homemade Creamed Corn

Glad you enjoyed the memory.  I really felt a little silly even posting it here, but now I'm happy I did it!