Creamed Corn Without Cream Recipe
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.
Servings 8
Calories 121kcal
Cost $6
Equipment
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
Nutrition
Serving: 8oz | Calories: 121kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 383mg | Fiber: 3g | Sugar: 9g | Vitamin A: 276IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg