Southern Creamed Corn

Creamed corn is one of my favorite side dishes, especially when fresh sweet corn is available.  I found some great looking corn at the local market and knew immediately what to make to pair with the Soda Can Chicken I had on the menu.  In today's recipe, I had heavy cream on hand so I used it, but often I opt for milk and use a little cornstarch to thicken if needed.  In the picture the corn looks a little soupy, but it was actually the perfect consistency.

Printable Recipe

Ingredients
6-8 ears of sweet corn, husks and silk removed
1 tbsp. butter
⅔ cup water
½ cup heavy cream
Salt and pepper

Directions
Using a sharp knife, remove kernels from each ear of corn, scraping the cob to remove as much pulp as possible.  (I use a dish with high edges to help catch the juices and pulp that splatter during this process).

In a medium-sized frying pan with lid, melt butter over medium heat.  Add corn and water. Bring to a boil. Reduce to a simmer, cover and cook until corn is tender (approximately 10 to 15 minutes).

Add cream and cook uncovered until thickened. Season with salt and pepper.