Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden heavy cream, brown sugar, Clabber Girl, College Inn, Cool Whip, corn, creamed corn, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, King Arthur stone-ground cornmeal, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Rosemary, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, turmeric, tyson, unsalted butter, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ll be honest, the very thought of creamed corn used to make my stomach churn. I’ve never really liked the stuff. To me, creamed corn was always mushy and just gross. However, that all changed when I came across this amazing recipe. If creamed corn needs to be made, it should be done like this. This method of making the yellow kernel side-dish doesn’t leave the corn mushy or murky at all. In fact, the corn is still very much crunchy and firm.
I am really glad I came across this recipe, and I think you will be too! I have actually become quite a fan of creamed corn now that I know how it’s done right!
There’s no way I’ll ever have another spoonful of the canned version – I don’t think anyone should. You’ll know what I mean once you’ve tasted this!
Recipe and photo courtesy of Alton Brown.
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Quick Tip: Rosemary is an excellent herb to pair with corn.