I thought I hated creamed corn. In fact, I usually hate all corn recipes. No corn chowder, no corn dips, no corn stuff for this girl.
And then I went to a BBQ place down south and tried some and fell in love. Determined to recreate it, I found this recipe, modified it a bit, and do I dare say I make it weekly? [blushing]
I am so hooked.
So, of course, I must share this with you, my friends. You kind of need this in your life.
Here’s what I do. I get organic corn in 16 oz. bags, but anywhere up to 20 oz. will work. I throw that in a my little enamel coated cast iron pot (a saucepan will work just fine), and to it I add the following ingredients:
2 cups whole milk (or 1 c. milk, 1 cup cream)
2 T. flour
2 T. sugar
2 T. butter
1 tsp. salt
1/2 tsp. pepper.
Stir this all well and keep the heat on medium, stirring occasionally. When the temp gets close to boiling, the whole thing will thicken up beautifully and become a lovely creamy sauce surrounding the beautiful corn. And then you have this hot, dreamy side dish that you might have to have every week like a certain blogger you know and love.
- 16-20 oz. corn
- 2 cups whole milk or 1 c. milk + 1 c. cream
- 2 T. sugar
- 2 T. flour
- 2 T. butter
- 1 tsp. salt
- ½ tsp. pepper
- To the corn in a small pot or saucepan, add milk and/or cream, flour, sugar, butter, salt, and pepper.
- Stir and turn the heat to medium, stirring occasionally. When the temp gets close to boiling, the sauce will thicken.
And if you happen to be a lover of corn dip, try my Creamy Corn Dip and enjoy some fresh dipping pleasure!
Many thanks to Diana Yockey for her recipe on allrecipes.com that inspired this post.
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