Great creamed corn starts with fresh corn, not a can opener. It’s all about opening the kernels and “milking” the juice from the cob. That’s easy to do with a neat little device I found online. Give this a try and you will never open a can of creamed corn again.
Real Creamed Corn
Creamed corn without cream is one of those dishes that leave’s you wondering, “Why haven’t I ever heard of that?” It’s so easy and so good, and all without any cream or milk. How is that possible? Well the liquid actually comes from the corn itself. The process of opening the kernels and milking the juice from the cob produces more than enough liquid for the dish.
This is all thanks to Lee’s Original Wooden Corn Cutter and Creamer It’s available on Amazon for about $28 USD. Invented in 1939 by Lee Manufacturing Company and patented in 1942, the company is in business and still selling it! As a corn cob slides down the wood ramp, the first blades opens up the kernels of corn.
Then the second blade scrapes the cob and releases the liquid.
This ingenious little device works extremely well. If you watch the video, you will notice that I am wearing a protective glove on one hand. While the blades on this device are not terribly sharp, it would still hurt to hit them, hence the glove.
Cream the Corn
Place the tool on top of a bowl and run the cobs down the wooden ramp and across the blades. Only go forward, not backward as going backward will dislodge the first blade on the tool. Run the cob a few times then rotate it to a new position and run it again. The corn and liquid will fall into the bowl.
Separate the Liquid from the Corn
Once all of the cobs have been processed, strain the liquid from the corn. The liquid will be thin and needs to thicken up a bit. A few minutes over low to medium heat is all that it needs.
Sauté a Shallot
Sauté a shallot in butter over low heat. Then add the drained kernels, mix well, and cook for about six minutes. Remember, the corn in uncooked. The process of creaming it breaks down the kernels and allows it to cook fairly quickly.
Once the liquid has thickened, add it back to the corn mixture and stir.
Season with salt and pepper and creamed corn without cream is ready to serve.
Some Similar Dishes
Here are some similar dishes to try:
- Roasted Brussels Sprouts with Guanciale
- Texas Style Creamed Corm with Poblano Peppers
- Texas Corn Ribs
- Smoked Charro Beans
Creamed Corn Without Cream
- 12 ears corn
- 1 shallot
- 2 tbs butter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tbs chives chopped
- Remove the kernels from the corn cobs, preferably using the tool shown.
- Drain the liquid from the corn. Heat in a saucepan over low heat for 2 – 3 minutes until liquid thickens slightly.
- Sauté shallot in butter over low heat until softened (about 4 minutes). Add the drained corn kernels to the shallot and butter mixture. Cook for 5 – 6 minutes.
- Add the thickened liquid to the corn and stir. Season with salt and pepper. Top with chopped chives.