How can I cream corn?

On Fri 14 Jan 2005 09:32:10p, montygram tittered and giggled, and giggled and
tittered, and finally blurted out...

Quoted message said:

I don't mind using canned corn, because I can get organic corn that way
at a local store, but they don't have organic creamed corn in cans, so
I was wondering if it is easy to cream canned corn, or if I can get a
reasonably close version of it using canned corn?

Thanks in advance.

You can make a pretty good approximation. Take one can of the corn and puree
it in a food processor. Remove to saucepan. Take a second can of the corn
and pulse it in the food processor until it's slightly chopped. Add to
puree. Add a couple tablespoons of butter and enough cream to achieve the
consistency you like. Heat to serving temperature. This will probably be
better than any canned creamed corn you could buy.

Wayne

Wayne Boatwright offered this good advice:

Quoted message said:

On Fri 14 Jan 2005 09:32:10p, montygram tittered and giggled, and giggled and

tittered, and finally blurted out...

Quoted message said:

I don't mind using canned corn, because I can get organic corn that way
at a local store, but they don't have organic creamed corn in cans, so
I was wondering if it is easy to cream canned corn, or if I can get a
reasonably close version of it using canned corn?

Thanks in advance.

You can make a pretty good approximation. Take one can of the corn and puree

it in a food processor. Remove to saucepan. Take a second can of the corn
and pulse it in the food processor until it's slightly chopped. Add to
puree. Add a couple tablespoons of butter and enough cream to achieve the
consistency you like. Heat to serving temperature. This will probably be
better than any canned creamed corn you could buy.

Excellent summary of how to make a creamed corn dish. However, true
creamed-style corn doesn't contain any cream at all.

The trick is you need *fresh* corn. Using a box grater (the shaving blade, not
the shredding blades) or a sharp knife, cut the kernels off the cobs in two or
three passes. That is, do not cut the kernels whole.

You must do this over a bowl, in order to catch the liquor that comes out of
the mangled kernels. This is the source of the "cream".

In a cast iron skillet melt two-three tbsp of bacon drippings. When the
drippings are hot but short of smoking, add the corn about a cup at a time, and
stir. Cook the first cup to mush, add another cup, cook to slightly less than
a mush, ibid, until the corn is cooked. Each successive cup should be cooked
less than the previous round.

Season with salt and pepper to taste, serve.

If the mixture doesn't thicken to the desired consistency you can use pinches
of flour (just don't let my father-in-law catch you).

Optional garlic and onion flavoring may be used (see caveat above). Do not
brown either.

When corn is cheap, say 6 ears for a dollar, I buy a boatload and spend a
weekend afternoon shucking and shredding. The shredded corn (and the all
import liquor) go into freezer bags for a winter treat (c.f. wife, raised by
aforementioned father-in-law).

Best,

Marc

On Sat 15 Jan 2005 02:28:43p, MrAoD tittered and giggled, and giggled and
tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright offered this good advice:

Quoted message said:

On Fri 14 Jan 2005 09:32:10p, montygram tittered and giggled, and
giggled and

tittered, and finally blurted out...

Quoted message said:

I don't mind using canned corn, because I can get organic corn that
way at a local store, but they don't have organic creamed corn in
cans, so I was wondering if it is easy to cream canned corn, or if I
can get a reasonably close version of it using canned corn?

Thanks in advance.

You can make a pretty good approximation. Take one can of the corn and
puree

it in a food processor. Remove to saucepan. Take a second can of the
corn and pulse it in the food processor until it's slightly chopped.
Add to puree. Add a couple tablespoons of butter and enough cream to
achieve the consistency you like. Heat to serving temperature. This
will probably be better than any canned creamed corn you could buy.

Excellent summary of how to make a creamed corn dish. However, true
creamed-style corn doesn't contain any cream at all.

Thanks... Yes, I know, but the OP wanted a method to use canned whole
kernal corn.

Quoted message said:

The trick is you need *fresh* corn. Using a box grater (the shaving
blade, not the shredding blades) or a sharp knife, cut the kernels off
the cobs in two or three passes. That is, do not cut the kernels whole.

You must do this over a bowl, in order to catch the liquor that comes
out of the mangled kernels. This is the source of the "cream".

Yes, I know. The secret is using fresh corn taken from the cob.

Quoted message said:

In a cast iron skillet melt two-three tbsp of bacon drippings. When the
drippings are hot but short of smoking, add the corn about a cup at a
time, and stir. Cook the first cup to mush, add another cup, cook to
slightly less than a mush, ibid, until the corn is cooked. Each
successive cup should be cooked less than the previous round.

Another method, one which my mother used for years and taught to me, is to
use a very sharp knife and cut only about the top third of the corn kernals
into a bowl, then scrape the cob with the back of the knife, releasing all
the "cream" from the remaining 2/3 of the kernals. There is a "corn
cutter" device on the market which will do all of this more easily and more
quickly.

Quoted message said:

Season with salt and pepper to taste, serve.

Mom used sweet butter, not bacon drippings, but I've used and like both.
Salt and pepper is the finishing touch.

Quoted message said:

If the mixture doesn't thicken to the desired consistency you can use
pinches of flour (just don't let my father-in-law catch you).

Mom used just a bit of cornstarch instead of flour...less starchy flavor.

Quoted message said:

Optional garlic and onion flavoring may be used (see caveat above). Do
not brown either.

When corn is cheap, say 6 ears for a dollar, I buy a boatload and spend
a weekend afternoon shucking and shredding. The shredded corn (and the
all import liquor) go into freezer bags for a winter treat (c.f. wife,
raised by aforementioned father-in-law).

We buy several dozen ears at a time throughout the season and prep it this
way for the freezer, putting it up in quart freezer jars. Tastes just like
fresh corn!

Quoted message said:

Best,

Marc

Cheers,
Wayne