Creamed Corn Without Cream

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.

5 from 4 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine American

Servings

Calories 121 kcal

Ingredients

12 ears corn
1 shallot
2 tbs butter
½ teaspoon kosher salt
½ teaspoon black pepper freshly ground
1 tbs chives chopped

Instructions

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.

Video

Notes

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Nutrition

Serving: 8ozCalories: 121kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 170mgPotassium: 383mgFiber: 3gSugar: 9gVitamin A: 276IUVitamin C: 10mgCalcium: 9mgIron: 1mg

Keyword corn ribs, creamed corn

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