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Creamed Corn Without Cream

Creamed Corn Without Cream Recipe

5 from 4 votes
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 121
Ingredients Equipment Method Nutrition Video

Ingredients
  

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

Equipment

Method
 

  1. Remove the kernels from the corn cobs, preferably using the tool shown.
  2. Drain the liquid from the corn. Heat in a saucepan over low heat for 2 - 3 minutes until liquid thickens slightly.
  3. 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.
  4. Add the thickened liquid to the corn and stir. Season with salt and pepper. Top with chopped chives.

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

Video

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