Great creamed corn starts with fresh sweet 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.
Creamed corn without heavy 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 blade opens up the kernels of corn. The second blade scrapes the cob and releases all of the liquid, bringing out the sweetness of the corn.
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.
This recipe is easy to make and produces a delicious creamed corn.
- Fresh ears of corn
- Kosher salt
- Black Pepper
See recipe card for quantities.
The first blade opens the corn kernels.
Then the second blade scrapes the cob and releases the liquid.
Place the tool on top of a large 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 corn cob forward a few times then rotate it to a new position and run it again. The corn and liquid will fall into the bowl.
Cut corn kernels and liquid. Use a mesh strainer to separate the liquid from the kernels.
Sauté a shallot and butter in a large skillet over low heat.
Add the strained 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.
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.
Once the liquid has thickened, add it back to the corn mixture and stir.
Season with salt and pepper. It's that easy!
Lee's Original Wooden Corn Cutter and Creamer makes this job easy. 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!
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days.
The strained liquid will thicken in just a few minutes. Don't overcook it, just heat it gently until thickened.
This creamed corn recipe offers a delightful twist on a classic dish. Give it a try.
Looking for other great side dishes like this? Try these:
These are my favorite dishes to serve with this recipe.
Creamed Corn Without Cream
- 12 ears corn
- 1 shallot
- 2 tbs butter
- ½ teaspoon kosher salt
- ½ teaspoon 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.