IOWA CREAMED CORN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Iowa Creamed Corn image

Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.

Provided by @MakeItYours

Number Of Ingredients 5

9 ears of corn, husked
4 tablespoons unsalted butter
1 garlic clove, minced
1 teaspoon finely chopped fresh thyme
Coarse salt

Steps:

  • Step 1
  • Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.
  • Step 2
  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1 1/4 teaspoons salt. Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25 to 30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.

There are no comments yet!